I gave it 4 stars because I did not follow the recipe completely. I added more milk and an egg white to the breading mixture to make more of a dough. I then refrigerated it for an hour before rolling it out and pouring the fig mixture on half and placing the other half over the top.

This is a great dessert, i had no problems with it. I used 1tsp vanilla. The only changes i made after reading the reviews was... #1-added no water to the 3cups fresh figs, cooked on med low until thick paste. Did not kneed dough,sqeezed into 2 ball, then flattened to roll out on a lightly floured surface. When placed in dish dough was alittle larger, so after adding the fig paste, i laid the dough back over the figs, then added the top. I will be making this one again!!!

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.

I doubled the cookie dough recipe, guessed at the vanilla, baked 15 minutes longer, still not enough dough for figs. Don't waste your time on this one.

I am hoping this turns out okay. The recipe isn't clear. The amount of vanilla to be added is not listed. The amount of sugar to be added is not broken out for the filling and the dough. This recipe should have been edited properly before posting.

I used 3 cups of fresh figs and only added about one-fourth cup of water to cook the filling. Mine turned out more like a cobbler than bars, but it had an excellent flavor. My husband loved it and the kids thought I had used apple (I didn't tell them any different!)