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1 pound dried figs, stems removed
1 1/2 cups water
1/4 cup honey
1/8 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/2 cup oat bran
1/4 cup packed brown sugar
1/8 teaspoon salt (optional)
1 tablespoon vegetable oil
1 tablespoon non-diet tub-style margarine or butter, cut into small pieces
Coat a 13 x 9-inch baking pan with nonstick spray and set aside.
Chop the figs and place in a food processor. Puree with on/off turns. Transfer to a medium saucepan.
Add the water, honey and cinnamon. Bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, for 8 minutes, or until the mixture thickens.
Remove from the heat.
Place the flour, oat bran, brown sugar and salt (if using) in a food processor. Mix with on/off turns.
Drizzle with the oil and dot with the margarine or butter. Mix well with on/off turns.
Press half the mixture into the prepared pan.
Spoon dollops of the fig mixture evenly over the crust; use the back of a spoon to spread it out evenly.
Sprinkle the remaining crust mixture evenly over the top and spread it out with the back of a spoon. Press it lightly into place.
Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned.
Cut while still warm.
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