Recipe: Chewy California Fig Bars (with crumb crust and topping, using dried figs)

CHEWY CALIFORNIA FIG BARS

FOR THE FILLING:
8 ounces dried figs
1 cup granulated sugar
1/2 cup hot water
1/2 cup chopped nuts
FOR THE CRUMB CRUST AND TOPPING:
1 cup (2 sticks) salted butter or margarine, at room temperature
1 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 cups regular or quick-cooking (not instant) rolled oats

Adjust one rack to divide the oven in half. Preheat the oven to 350 degrees F (or 325 F if using a glass baking dish). Have ready a 13 x 9-inch metal baking pan or glass dish.

TO MAKE THE FILLING:
With scissors, cut the figs into small pieces. In a medium-size saucepan, combine the figs, sugar, water, and nuts. Heat to boiling. Reduce the heat and simmer, stirring frequently, until thickened, about 10 minutes. Set aside to cool.

TO MAKE THE CRUST AND TOPPING:
In a large bowl, with an electric mixer at medium-high speed, beat the butter, brown sugar, salt, and vanilla until very creamy, 2 to 3 minutes. With a mixing spoon, stir in the flour and oats until well blended and crumbly. Press two-thirds of this mixture evenly onto the bottom of the ungreased pan. Spread the filling over the top. Crumble the remaining crust mixture over the filling.

Bake for 25 to 30 minutes until lightly browned. Reverse the pan from front to back once during baking. Set the pan on a wire rack to cool completely before cutting into 6 x 6 rows.

Store in the baking pan, tightly covered with aluminum foil or plastic wrap.

Makes 36 bars
Source: The Cookie Book by Holly Garrison