Step aside all you store-bought fig cookies...you're no comparason to this fig cookie bar!

Homemade Fig Bars

For Filling:
1 cup granulated sugar
8 ounces California dried figs, finely chopped
1/2 cup nuts, finely chopped (optional)
1/2 cup water

1. Combine sugar, California dried figs, nuts and water in a medium saucepan. Heat to boiling; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Set aside to cool.

For Crumb Crust and Topping:

1 cup brown sugar, firmly packed
1/2 cup margarine or butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour - divided use
1 3/4 cups rolled oats

1. Cream sugar and margarine together until light and fluffy. Add salt and vanilla; mix until blended. Stir in 1 3/4 cups flour and oats until well mixed and crumbly.
2. Spread and pat two-thirds flour mixture evenly into ungreased 9 x 13 x 2-inch pan. Spread filling evenly on top.
3. Add 1/2 cup flour to remaining flour mixture; crumble and spread all over.
4. Bake at 350°F (175°C) for 25 to 30 minutes, or until lightly brown. Allow to cool in pan; cut into bars.

Makes 30 bars.

Nutritional information per serving: Calories 155; Fat 5 grams; Protein 2 grams; Carbohydrates 27 grams; Dietary Fiber 2 grams; Calories from fat 26%; Sodium 39 mg; Cholesterol 0 mg.

Recipe and photograph provided courtesy of the California Fig Advisory Board.