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Figgy Bars

Source of Recipe

Good Housekeeping – Home Cooking
Figgy Bars
Makes 4 dozen bars

5 oz. black mission figs, finely chopped (scant 1 cup)
1/2 c. water
2 c. quick-cooking oats, uncooked

3/4 c. packed brown sugar
1/3 c. dark molasses
3 T. trans-fat-free vegetable oil spread (60% to 70% oil)

1 large egg
1/2 c. flour
1/2 c. toasted wheat germ
1 tsp. pumpkin-pie spice
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder

Hard Sauce Glaze
1 c. confectioners’ sugar
2 T. brandy
1 T. warm water

Preheat oven to 350º. Lightly spray 13-in. x 9-in. metal baking pan with nonstick cooking spray. Line pan with foil with foil so that foil extends 2 inches over the short sides of pan. Spray foil with cooking spray.

Prepare Figgy Bars:
In 4-qt. saucepan combine figs and water; heat to boiling over high heat. Remove saucepan from heat; stir in oats. Stir the next 3 ingredients into fig mixture in saucepan until blended. Stir in egg. Add flour and remaining bar ingredients and stir just until combined.

Pour batter into prepared pan; spread evenly. Bake 23 to 26 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack 10 minutes.

Meanwhile, prepare Hard Sauce Glaze:
In a small bowl, stir all glaze ingredients until blended. Lift cookies by foil ends and place on rack. Brush glaze on hot cookie. Cool completely.

When cool, cut lengthwise into 4 strips; cut each strip in 6 rectangles. Cut each rectangle diagonally in half into 2 triangles (48 triangles in all). Store in tightly covered container with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.

Each bar equals: 60 calories…1 gm protein…12 gm carbohydrate…1 gm fat (0 saturated)…1 gm fiber…4 mg cholesterol…50 mg sodium +++WWP: 1