Homemade Fig Bars

By Julie (Bunsen Burner Bakery) · bunsenburnerbakery.com

1 hr 25 min

A two-layer bar cookie with a fresh fig filling simmered until jammy, sandwiched between a buttery oat crust and crumble topping.

prepPreheat oven to 350°F / 175°C
prepLine 9×13-inch pan with aluminum foil, extending over sides; spray with cooking spray
24 small to medium fresh figs (approximately 720 g), quartered	Simmer fig filling 45 min, cool	Press 3/4 of mixture into pan, spread fig filling over	Crumble remaining mixture over filling, bake 350°F / 175°C, 30–35 min
71 g brown sugar, packed
1 tablespoon lemon zest
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
226 g butter, melted	Melt butter, stir in flour, oats, sugar, salt, baking powder & vanilla
240 g all-purpose flour
178 g old fashioned rolled oats
213 g brown sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons vanilla extract

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