Fig Newton Sarah Bars Recipes
FIG NEWTON " SARAH - BARS "
Dates, raisins and figs make for a naturally sweet base enriched with Recipe #474365 for these Lara Bar clones flavoured like the classic cookie!
Provided by YummySmellsca
Categories Beans
Time 15m
Yield 9 bars, 9 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine raisins and figs.
- Cover with boiling water and let stand 10 minutes.
- Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt.
- Puree until a thick doughy paste forms.
- Press evenly into a 9" square pan and chill until firm, then cut into bars.
Nutrition Facts : Calories 274.4, Fat 24.4, SaturatedFat 15.4, Cholesterol 64.3, Sodium 279.6, Carbohydrate 15.6, Fiber 1.4, Sugar 12.4, Protein 0.8
FIG NEWTON BARS
Make and share this Fig Newton Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
- Mix the milk with the vanilla.
- Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
- Blend well.
- Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
- Put figs in saucepan with remaining sugar and 1 cup boiling water.
- Boil 5 minutes; cool.
- Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
- Cut into rectangular bars.
- Bake in 400°F for 12 to 15 minutes.
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- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the pan edges. Grease the foil; set pan aside.
- Combine the flours, baking powder, and ¼ teaspoon of salt in a small bowl. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Place all but ¾ cup dough into the prepared pan and spread into an even layer. Bake until just golden, about 20 minutes. After you put the bottom crust in the oven, roll the remaining dough into an 8-inch square between two sheets of greased parchment paper, then place in the freezer until firm, about 30 minutes.
- Meanwhile, cook the figs, apple juice, and the remaining pinch of salt in a saucepan over medium heat, stirring occasionally, until very soft and syrupy, 15 to 20 minutes; cool slightly. Process the mixture with the lemon juice in a food processor until jam-like.
- Spread the fig mixture evenly over the baked crust. Top with the frozen dough square and press lightly on the dough to adhere. Bake until the top is golden brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil overhang, lift bars from pan and cut into squares. Store leftovers in an airtight container at room temperature.
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