Tasty Fig Layer Bars

Think of these as a homemade, upgraded fig newton in bar form. A thick layer of cooked fig filling gets sandwiched between a crumbly oat-and-flour crust that bakes into chewy, golden layers.

The filling cooks on the stovetop first. Chopped dried California figs, sugar, optional nuts, and boiling water simmer for 15 minutes until everything breaks down into a thick, jammy paste. Stir it frequently or the sugars will scorch on the bottom. You want it creamy and spreadable, not stiff.

The crust is a simple press-in mixture of rolled oats, flour, brown sugar, margarine, salt, and vanilla. Half goes on the bottom of the pan, the fig filling spreads over that, and the remaining crumble gets scattered on top. It won’t cover the filling completely, and that’s fine. The exposed fig filling caramelizes at the edges and adds another layer of flavor.

Pro Tips

• Chop the dried figs as finely as possible before cooking so they break down into a smooth filling
• Press the bottom crust firmly and evenly so the bars hold together when cut
• Scatter the top crumble loosely. Don’t press it down or you’ll lose the rustic, crumbly texture
• Let the bars cool completely in the pan before cutting. Warm fig filling is sticky and the bars will fall apart

Variations

• Use dried dates instead of figs for a date bar variation with a similar technique
• Add ½ teaspoon of cinnamon or cardamom to the filling while it cooks
• Drizzle cooled bars with a simple powdered sugar glaze for a sweeter finish