Ingredients
1/4
cup granulated sugar
1 1/4
cups water
1
bag (7 oz) dried Mission figs, stems removed, chopped (about 1 1/3 cups)
3/4
cup Gold Medal™ all-purpose flour
1/4
cup quick-cooking oats
1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
cup butter or margarine, softened
3
tablespoons butter or margarine, softened
1 1/2
cups powdered sugar
3
to 4 teaspoons milk
1
teaspoon grated orange peel
Preparation
In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.
