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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 4.5 g
  • Cholesterol: 28.1 mg
  • Sodium: 208.8 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Fig Bars calories by ingredient
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Fig Bars

Submitted by: RHIAKH

Introduction

Better than anything bought at a store, these bars have a crisper crust and satisfying chewy filling. Better than anything bought at a store, these bars have a crisper crust and satisfying chewy filling.
Number of Servings: 12

Ingredients

    Filling:
    1 c packed chopped dried figs
    1/2 c water
    1 T lemon juice
    1/8 t salt

    Dough:
    1 1/3 c flour
    1/2 t baking powder
    1/2 t baking soda
    1/2 t salt
    1 c packed brown sugar
    4 T butter
    1 egg
    1 t vanilla extract

Directions

Preheat oven to 350 degrees.

To make filling, stir together all filling ingredients in a saucepan, bring to a simmer and stir over low heat until thickened, 3-5 minutes.

To make dough, stir together flour, baking powder, baking soda and salt in a small bowl. Beat together brown sugar, butter, egg, and vanilla with an electric mixer on high speed until smooth, about one minute. Add the dry ingredients and stir with a wodden spoon until completely blended.

Line the bottom of a 9x9 baking dish with plastic wrap and evenly press one half of the dough into the bottom. Pick up the ends of the plastic wrap and lift dough out. Coat the bottom of the same dish with cooking spray. Press the remaining dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic.

Bake 25-30 minutes. Transfer to a rack to cool.

Number of Servings: 12

Recipe submitted by SparkPeople user RHIAKH.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • I made these tonight and they went together really quickly, and came out just as expected. They taste better than the store-bought variety! Thanks for sharing the recipe! - 8/25/11

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