A fancy jar of fig-walnut jam, a Christmas gift from a niece and nephew, was the inspiration for this recipe—my homemade version of commercial Fig Bars. Barry loves these but if you are not a fig fan, I think raspberry jar would be delightful. Of course pecans could be subsisted for the walnuts or nuts could be omitted altogether.
Fig Jam Bars Makes an 8x8-inch pan
1 cup all-purpose flour
1/2 cup chopped walnuts
1 cup rolled old-fashioned oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick butter, softened
2 cups fig jam
- Preheat oven to 350°. Line a 8x8 pan with parchment paper, leaving a 2-inch overhang on the sides; set aside.
- In a mixing bowl, whisk together flour, walnuts, oats, sugar, cinnamon and salt.
- Use a fork or your fingers to work in the softened butter; mixture should eventually appear as small crumbs.
- Transfer two-thirds of mixture to prepared pan and press it down, covering the entire bottom of the pan.
- Bake for 25 to 30 minutes, or until crust is light brown.
- Remove from oven and spread the fig jam across the top.
- Sprinkle the reserved oat mixture evenly over the jam.
- Bake for 35 to 40 minutes, or until golden brown.
- Cool completely in the pan.
- Remove and cut into bars.
Recipe without photos . . .
Fig Jam Bars Makes an 8x8-inch pan
1 cup all-purpose flour
1/2 cup chopped walnuts
1 cup rolled old-fashioned oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick butter, softened
2 cups fig jam
- Preheat oven to 350°.Line a 8x8 pan with parchment paper, leaving a 2-inch overhang on the sides; set aside.
- In a mixing bowl, whisk together flour, walnuts, oats, sugar, cinnamon and salt.
- Use a fork or your fingers to work in the softened butter; mixture should eventually appear as small crumbs.
- Transfer two-thirds of mixture to prepared pan and press it down, covering the entire bottom of the pan.
- Bake for 25 to 30 minutes, or until crust is light brown.
- Remove from oven and spread the fig jam across the top.
- Sprinkle the reserved oat mixture evenly over the jam.
- Bake for 35 to 40 minutes, or until golden brown.
- Cool completely in the pan.
- Remove and cut into bars.
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