Fig Bars

The moist fruit bars look like purchased cookies but taste much fresher.

Author:Inspired by Sunset Cookies, pg. 79
Prep time: 00:30
Cook time: 00:20


1/2 cups butter
1/2 cups sugar
1/2 cups brown sugar, firmly packed
1/2 tbsp. vanilla extract
1 cups whole wheat flour
1 1/4 cups unbleached white flour
1/4 cups oat bran
1/4 tsp. baking soda
1/4 tsp. salt
Fruit filling
1 lb. dried figs
1/2 cups almonds (or walnuts)
2 tbsp. lemon juice
1/4 cups sugar
1 cups water


  1. In food processor, beat butter, sugar and brown sugar until creamy.
  2. Beat in eggs and vanilla.
  3. In another bowl, stir together flour, wheat flour, baking soda, salt and oat bran.
  4. Gradually beat in flour mixture, blending thoroughly.
  5. Cover dough with plastic wrap and refrigerate at least one hour or until next day. Meanwhile, prepare fig filling.
  1. Grind figs and nuts in food processor. Turn into pan and add lemon juice, water and sugar. Place over heat and cook until thickened. Then cool completely.
  2. Divide dough into 2 equal portions. Return 1/2 to refrigerator. Roll rest of dough into 15x9" rectangle on a floured board. Cut length-wise into 3 equal strips.
  3. Divide fig filling into 6 equal portions and place on portion onto each of 3 dough strips. Fold dough over filling, overlapping edges slightly on top. Press together lightly. Cut in half lengthwise, and invert each half, seam-side down on cookie sheet, shaping slightly.
  4. Bake in preheated 375 °F (180 °C) oven until browned, about 15 to 20 minutes.
  5. Cool on racks for 10 minutes. Then, cut into 2" pieces. They get more flavorful after they've stood for at least a day.