Ingredients
Makes 48 bars
Filling:
Crust:
For filling:
Step 1
Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD:Can be made 1 day ahead.Cover and chill. Bring to room temperature before using.
For crust:
Step 2
Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
Step 3
Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
Step 4
Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD:Can be made 1 day ahead.Cover pan with foil; store at room temperature.
Step 5
Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
Nutrition Per Serving
For longer storage, cover pan and chill. Bars will keep one week, but crust will soften.
Leave a Review
Reviews (29)
Back to Top我真的很喜欢这道菜。无花果填充汁液t right, not too sweet and the addition of toasted walnuts is great. I have made these a few times now and the recipe is an easy one to follow and make. I make my own vegan butter which works out well and does not have a taste that impacts the flavor or texture of the bars.
Lbrozekat
Pennsylvania
6/10/2019
Question: what happens is you don't get the filling to room temperature beforehand??
Gregory74
9/22/2014
Sorry I forgot I also used pecans instead of walnuts
Anonymous
Vancouver BC canada
9/6/2011
Absolutely awesome with fresh figs - I just left out the water, used real butter, and followed the rest exactly. I had a huge crop on my tree this year, made two batches, and will make another 2 to freeze for desert with ice cream in the winter!
tvigers
Vancouver BC Canada
9/6/2011
Decidedly underwhelming bars. I substituted dehydrated sugar cane to make these truly vegan. I decreased sweetener by 4 T. and they are still overwhelmingly sweet. Might consider eliminating sweetner in filling. I use Earth Balance all the time, but in this recipe it leaves an off flavor. Might consider using coconut oil instead to stay vegan. The crust texture is unpleasant Might consider grinding some of the oats to refine the texture. Will not make this again, personally.
djkfreeman
Knoxville, TN
11/25/2010
Absolutely delicious! My coworkers and friends loved these. I made this using some reviewers' recommendations: I cut down on the butter and the sugar. Also, I used fresh figs, because it's fig season 'round these parts. Yum.
nlcary
Merced, CA
10/7/2010
We loved this recipe; and I didn't change a thing. I brought them to work and everyone really enjoyed this good, healthy snack. I've been searching my recipe box trying to find it so I can make it again for the holiday weekend coming! Was so glad I did it will be a permanent recipe in our house.
chartje57
Cedar Creek, TX
5/24/2010
DEFINITELY reduce the sugar - I would only use 2tbs for the fig filling as figs are already sweet, and reduce the brown sugar to 1cup. These are much better after firming up in the fridge, but are still on the sweet side.
chanel11
australia
3/26/2010
These were delicious - big hit, nice change from date bar. Agree very sweet. Made recipe as is and used black mission figs; well actually I should say I used real butter as that's what I had on hand! Very good crust recipe - just remember you need vanilla ice-cream! Ice-cream or frozen yogurt on these bars would have been awesome!
anamilagro
Canada
3/8/2010
We all really like this recipe. We've made it twice and substituted dates for figs both times.
Anonymous
Rhode Island
2/24/2010
I wanted the flavor of the figs without the cloying sweetness, so I used only 2 T sugar in the filling, as the previous reviewer suggested and I halved the sugar in the crust. I subbed 1 cup orange juice for the water, which gave the filling a nice tang. Next time, I'd add some grated lemon zest. Omitted the powdered sugar completely. A keeper, with some modifications to accommodate a far less sweet tooth.
KateCinOH
2/21/2010
I used dried tart cherries and dried plums for these, and left out all but 2 tablespoons of sugar in the filling. They were perfect....not too sweet. Next time I'm going to try some of my own dried apricots.
laurak_d
Spokane, WA
2/14/2010
Loved these - but I like a gooey date bar and would bump up the filling next time. Also used most of the crust in the bottom in favour of a lighter and crispier top. For something a bit different - substituting 1/3 peanut butter and 2/3 butter worked well for the crust also.
mmmhungry
Ottawa
2/13/2010
I made this exactly as described and froze them. They held up beautifully with a crisp crust and chewy fig filling.
Anonymous
Portland, Oregon
2/13/2010
Very tasty and nutritious! I did not use the powdered sugar and I also subbed 3/4 c of the flour with whole wheat flour, mixed half figs & dates and also used reg. butter. Easy to tweak, 2x easier to eat, yum!
Anonymous
atlanta, ga
2/12/2010
