Oatmeal Pecan Fig Bars :rectnt

Oatmeal Pecan Fig Bars

I made a pan of these just before Walter and I left for California last month so I'd have a special treat to include in our lunch. (No more food on the airlines, unless you count half a handful of peanuts or pretzels)! After cooling the bars slightly, I cut them into large, restaurant-sized squares and wrapped each square individually in plastic wrap. They were SOOooo good!

I was in a frenzy when I returned home, trying to locate the magazine from which I'd copied the recipe. (I had hoped to find it somewhere near the top of my current magazines, but no such luck! Leilani, the ultimate organizer, had gathered all the magazines scattered in rooms throughout the upstairs - which included a large stack on an unused table that had been accumulating for a year or more (!) and organized them not only by title of magazine, but then alphabetized the titles! I didn't look, but I'd not be surprised if they were also organized by date within the titles!) Anyway, half an hour later, I found the recipe! Huge sigh of relief!

I've typed it up and am sharing it here for others to enjoy and hopefully, should the board continue, for it to be archived and accessible later. (However, I am also copying and pasting it to my own computer files).

Yield: Approximately 16 bars


3 cups chopped dried figs (I used Calmyrna)
1 cup water (I inserted, since it was mentioned in the directions)
1/2 dry red wine (I used orange/mango juice)
1/4 cup sugar
1/2 teaspoon orange zest (I skipped, since I used orange juice)
1/8 teaspoon kosher salt (I used regular table salt)

Crumb Mixture*See Note:
3/4 cup unsalted butter (I used vegan margarine)
1 cup firmly packed light brown sugar
1 3/4 cups all-purpose flour
1 1/4 teaspoons kosher salt (I used regular table salt)
1/2 teaspoon baking soda
1 cup old-fashioned oats
1/2 cup finely chopped pecans


Preheat oven to 375°.
Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.

In a medium saucepan, bring figs, 1 cup water, wine, sugar, zest, and salt to a boil over medium-high heat, stirring constantly.
Reduce heat to medium-low, and cook, stirring occasionally, until mixture is thickened and reduced to 2 1/2 cups, approximately 10 minutes.
Let cool completely. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. In another bowl, stir together flour, salt and baking soda.
With mixer on low, slowly add flour mixture to butter mixture, beating to combine. (Mixture will be crumbly).
Gradually add oats and pecans, beating just until combined.

Firmly press half of crust mixture into bottom of prepared pan.
Gently spread fig mixture evenly over crust.
Sprinkle remaining crust mixture over fig layer, pressing lightly.

Bake until crust is golden brown, 25 to 30 minutes. Let cool slightly, and cut into bars.

Note: I made a recipe and half of the crumb mixture; that is, I multiplied each ingredient by 1.5 (or 1 1/2 times)

From “Autumn Delights: Decadent Desserts Starring the Flavors You Crave, as featured in Taste of the South Magazine, Sept./Oct., 2013. Typed and posted by LuAnn for KRT. (I looked on the internet, hoping to simply copy and paste the recipe and hopefully include a photo, but I didn't find it).


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