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