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Buttery Fig Bar Cookies Recipe
|Ripe figs||2 Pound|
|Lemon juice||2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Pound, softened (1 Cup, Divided)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Rolled oats||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 4371 Calories from Fat 981
% Daily Value*
Total Fat 112 g172.7%
Saturated Fat 61.3 g306.7%
Trans Fat 0 g
Cholesterol 243.8 mg81.3%
Sodium 1742.5 mg72.6%
Total Carbohydrates 806 g268.7%
Dietary Fiber 54.4 g217.4%
Sugars 472.5 g
Protein 62 g123.2%
Vitamin A 82.6% Vitamin C 53.2%
Calcium 65.7% Iron 133.2%
*Based on a 2000 Calorie diet
Cook over medium heat, stirring often, until reduced to 2 cups; as mixture thickens, reduce heat to prevent scorching.
Remove from heat and let cool.
In a large bowl, cream butter and brown sugar.
In another bowl, stir together flour, baking soda, and salt.
Add to creamed mixture; blend well.
Stir in oats.
Press half the mixture evenly over bottom of a 9- by 13-inch baking dish.
Spread fig mixture on top.
Top evenly with remaining oat mixture and pat down lightly.
Bake in a 400° oven until lightly browned (20 to 25 minutes).
Let cool in pan on a rack.
While still warm, cut into about 1 1/2 - by 2 1/2-inch bars.