Fig Bars

 

1/2

cup butter or margarine, softened

1/4

cup granulated sugar

1/4

teaspoon vanilla

1

cup Gold Medal® all-purpose flour

1/4

cup granulated sugar

1

cup boiling water

1

bag (9 oz) dried Mission figs, chopped (1 cup)

1/4

cup Gold Medal® all-purpose flour

1/4

cup packed brown sugar

3

tablespoons cold butter (do not use margarine)

1/4

cup quick-cooking oats

1/4

cup chopped walnuts

• 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.