Fig Bars

By maredan

Ingredients

• Figgy Bars
• 10 * 10 ounce(s) (scant 2 cups) dried Black Mission figs, finely chopped
• 1 * 1 cup(s) water
• 2 * 2 cup(s) quick-cooking oats, uncooked
• 1 1/2 * 1 1/2 cup(s) packed brown sugar
• 2/3 * 2/3 cup(s) dark molasses
• 6 * 6 tablespoon(s) trans-fat free vegetable oil spread (60% to 70% oil)
• 2 * 2 large eggs
• 1 * 1 cup(s) all-purpose flour
• 1 * 1 cup(s) toasted wheat germ
• 2 * 2 teaspoon(s) pumpkin-pie spice
• 2 * 2 teaspoon(s) freshly grated orange peel
• 1 * 1 teaspoon(s) salt
• 1 * 1 teaspoon(s) baking soda
• 1 * 1 teaspoon(s) baking powder
• 2 * 2 cup(s) walnut halves
• Hard Sauce Glaze
• 2 * 2 cup(s) confectioners' sugar
• 1/4 * 1/4 cup(s) brandy
• 2 * 2 tablespoon(s) warm water

Details

Servings 12

Preparation

Step 1

Directions

1. Prepare Figgy Bars: Preheat oven to 350°F. Spray two 13" by 9" baking pans with nonstick cooking spray. Line pans with foil, extending foil 2 inches over short sides of pans; coat foil with spray.
2. In 4-quart saucepan, combine figs and water; heat to boiling over high heat. Remove saucepan from heat; stir in oats. Stir sugar, molasses, and vegetable oil spread into fig mixture until blended. Stir in eggs. Add flour, wheat germ, pumpkin-pie spice, orange peel, salt, baking soda, and baking powder, and stir until combined. Stir in walnuts. Divide batter equally between prepared pans; spread evenly.
3. Bake until toothpick inserted in center comes out clean, 23 to 26 minutes. Cool in pans on wire racks 10 minutes.
4. Meanwhile, prepare Hard Sauce Glaze: In small bowl, stir confectioners' sugar, brandy, and water until blended.
5. Remove bars from pans by lifting edges of foil; transfer on foil to racks. Brush hot pastries with glaze. Cool.
6. When cool, cut each lengthwise into 4 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle diagonally in half to make 96 triangles. Store in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.