Fig Bars I

SUBMITTED BY: SAUNDRA PHOTO BY: MARYMAYBE

"These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!"

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup water
3 cups dried figs
1 cup white sugar
1/2 cup butter, softened
1 cup white sugar
1 tablespoon milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS

Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

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REVIEWS

Reviewed on Dec. 14, 2003 by RAYRAY500

I used 3 cups of fresh figs and only added about one-fourth cup of water to cook the filling. ... MORE

Reviewed on Jul. 29, 2008 by MARYMAYBE

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

MARYMAYBE
Jul. 29, 2008

This is going to be long but I have a lot to say..I read the reviews therefore very hesitant and with good reason, but all was not a loss. I knew going in i needed to make some changes. I have a fig tree so i have been looking for things to prepare with them. I used 3 cups fresh figs with 1 cup sugar and a pinch of cinnamon and allpice and 1/4 cup water and just simmered them for an hour 1/2. Meanwhile I put the dough together by directions and discovered that it was not dough at all more of a crumbly mixture so I added a TBS. of cream and 2 eggs, this produced and very sticky dough. I refrigerated it for an hour and then floured my board and kneeded it 5 or 6 times. when i rolled it out it was very soft and when i tried to pick it up it would fall apart so i floured my already greased disn and just spread it out, once the fig mixture was nice and thick and gooey i spooned it in and then i was ready for the top layer of dough, i finally was able to fold like a business letter and laid on top of figs got the first fold over nicely and then oh my goodness the other side fell apart so I patiently pieced it all together and pinched any cracks and into the oven. 1 hour and 15 minutes. let it cool and cut into bars..My son said they are better than the ones from the store. As a possible solution to the too soft dough, I am going to try only one egg next time and see what happens.

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8 users found this review helpful

This is going to be long but I have a lot to say..I read the reviews therefore very hesitant... MORE