Fig Chocolate Bars Recipes

FIG BARS

Fig Bars image

Looking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 12

Ingredients

1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried Mission figs, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter (do not use margarine)
1/4 cup quick-cooking oats
1/4 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 17 g, TransFat 0 g

FIG & CHOCOLATE BARS

Fig & Chocolate Bars image

Taken from 'Baking and Desserts' cookbook - Helpful Hint : If you are unable to find ready-to-eat figs, soak dried figs in boiling water for 20 minutes until plump. Drain well and use as above.

Provided by McCarthy

Categories Bar Cookie

Time 30m

Yield 12 bars

Number Of Ingredients 7

Ingredients

125 g butter
150 g plain flour
50 g brown sugar (soft light)
225 g dried figs, halved (ready to eat)
1/2 large lemon (juice)
1 teaspoon cinnamon, ground
125 g dark chocolate (plain)

Steps:

Preheat the oven to 189C/350F/Gas 4, 10 minutes befoe baking. Lightly oil a 18 cm square cake itn. Place the butter and the flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar, then using your hand, bring the mixture together to form smooth dough. Knead until smooth then press the dough into the prepared tin. Lightly prick the base with a fork and bake in the preheated oven for 20-30 minutes or until golden. Remove from the oven and leave the shortbread to cool in the tin until completely cold,.
Meanwhile, place the dried figs, lemon juice, 125 ml water and the ground cinnamon in a saucepan and bring to the boil. Cover and simmer for 20 minutes or until soft, stirring occasionally during cooking. Cool slightly, then puree in a food processor until smooth. Cool then spread over the cooked shortbread.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Alternatively, melt the chocolate in the microwave, according to the manufacturer's instructions. Stir until smooth, then spread over the to of the fig filling Leave to become firm then cut into 12 bars and serve.

Nutrition Facts : Calories 243.7, Fat 15, SaturatedFat 9.3, Cholesterol 22.3, Sodium 66.1, Carbohydrate 29.2, Fiber 4.1, Sugar 10.9, Protein 3.8

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