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1
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 9 x 13 x 2-inch baking pan with a double layer of foil, leaving a 1-inch overhang around the top edge of the pan.
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2
Smooth out any big wrinkles in the foil and then lightly coat the foil with nonstick cooking spray.
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3
Prepare the Chocolate-Fig Filling.
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4
Place the figs and dates in a medium (3-quart) saucepan and cover with warm water.
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5
Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, until the fruit is quite soft, about 15 minutes.
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6
Thoroughly drain the fruit and blot dry with paper towels.
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7
Pat the fruit into a 1/2-inch-thick layer on several paper towels.
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8
Top with more paper towels, and let the mixture sit about 10 minutes to allow the towels to absorb excess moisture.
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9
While the fruit is drying, proceed to Step 3 to prepare the streusel.
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10
Place the fruit in the bowl of a food processor fitted with a metal blade.
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11
Add the brown sugar, cognac, orange zest, and spices, and process about 30 seconds, or until the mixture is reduced to a smooth paste.
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12
Turn into a clean bowl, cool completely, and then stir in 1/2 cup chocolate chips.
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13
Mix the Oatmeal Streusel Crust (and Topping).
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14
Combine the oats, flour, baking powder, and salt in a large bowl.
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15
Set aside.
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16
Combine the brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment.
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17
Beat on medium speed until smooth and creamy, about 1 minute.
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18
Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
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19
Beat another 30 seconds; then stir in the extracts by hand, followed by the dry ingredients.
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20
Mix just until there are no dry spots.
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21
Stir in the pecans.
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22
Assemble the bars.
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23
Press about two-thirds of the streusel into the bottom of the prepared pan and reserve the remainder.
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24
(The crust should be an even 1/4- to 3/8-inch thickness.)
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25
Spread the filling evenly over the crust.
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26
Drop the remaining streusel by heaping tablespoons on top to create a cobbled effect; then sprinkle with the rest of the chocolate chips.
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27
Bake about 40 minutes, or until the streusel is golden brown and dry to the touch.
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28
Transfer to a wire rack and cool completely in the pan.
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29
(If the cookies are not cooled completely, they may be difficult to cut.)
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30
Remove the cookies in one block by gently pulling up on the foil overhang or by easing the block out with an offset spatula.
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31
Place directly on a cutting board and remove all foil.
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32
Trim any uneven edges before cutting the block into 1 3/4- to 2-inch squares.
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33
For the neatest cuts, use a sharp knife wiped clean with a warm, damp cloth between slices.
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34
(If the chocolate chips are difficult to cut, heat the knife blade directly over a hot burner before cutting.)
