- 1
Ingredients
- 2 2 2-quart 5 to 10 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.
- 3 3 1/4 3 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.
- 4 4 15 to 20 1 4 4 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.
Preparation
Step 1
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cup boiling water
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.
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I wish we could post pictures. I am so pleased with the outcome of this recipe. I did cook the figs a little longer than suggested to allow the liquid to cook down more, and did bake the bottom crust 5 minutes longer, but the results are picture perfect and taste perfect. It will definitely be added to the list of my regular baking recipes. I'm proud of me, and thank you, Betty Crocker!
I did a major faux pas on this one.....I did something I NEVER do...I tweaked the recipe instead of following the recipe the first time as I always do. Instead of making the fig filling, I used a jar of fig with ginger jam I had from a local gourmet shop figuring it would work well. NOT!!!! It made for a SUPER SWEET filling! So sweet in fact that I tossed half of the squares out. However, I will make this again....the correct way, and I gave it 5 spoons since this time it was my bad and the crust/topping were delicious as usual from Betty!
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