Fig Newt Bars Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup cold butter

2 3/4

cups dried Calimyrna figs, stems removed

3/4

cup warm water

1/4

cup real maple syrup or honey

1

teaspoon grated lemon peel

1/2

cup chopped walnuts

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.

Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.

In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.

Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.

Related Video