Figgy Bars Recipe

Name: Figgy Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces black mission figs, finely chopped (scant 1 cup); ½ cup water; 1 cup quick-cooking oats, uncooked; ¾ cup packed brown sugar; ⅓ cup dark molasses; 3 tablespoons trans fat-free extra-light vegetable oil spread (60% to 70% oil); 1 large egg; ½ cup all-purpose flour; ½ cup toasted wheat germ; 1 teaspoon pumpkin pie spice; 1 teaspoon grated orange rind; ½ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 cup confectioners' sugar; 2 tablespoons brandy; 1 tablespoon warm water

Servings: persons

5 ounces black mission figs, finely chopped (scant 1 cup)
½ cup water
1 cup quick-cooking oats, uncooked
¾ cup packed brown sugar
⅓ cup dark molasses
3 tablespoons trans fat-free extra-light vegetable oil spread (60% to 70% oil)
1 large egg
½ cup all-purpose flour
½ cup toasted wheat germ
1 teaspoon pumpkin pie spice
1 teaspoon grated orange rind
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup confectioners' sugar
2 tablespoons brandy
1 tablespoon warm water

1
["Preheat oven to 350F Lightly spray 13"" by 9"" metal baking pan with nonstick cooking spray.", "Line pan with foil so that foil extends 2 inches over short sides of pan.", "Spray foil with cooking spray.", "In 4-quart saucepan, combine figs and water; heat to boiling over high heat.", "Remove saucepan from heat; stir in oats.", "Stir sugar, molasses, and vegetable oil spread into fig mixture in saucepan until blended.", "Stir in egg.", "Add flour and remaining bar ingredients and stir until combined.", "Pour batter into prepared pan; spread evenly.", "Bake 23 to 26 minutes or until toothpick inserted in center comes out clean.", "Cool in pan on wire rack 10 minutes.", "Glaze: In small bowl, stir all glaze ingredients until blended.", "Lift cookie by foil ends and place on rack.", "Brush glaze on hot cookie.", "Cool completely.", "When cool, cut lengthwise into 4 strips; cut each strip crosswise into 4 rectangles.", "Cut each rectangle diagonally in half into 32 triangles.", "Store in tightly covered container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month."]

629

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 ounces black mission figs, finely chopped (scant 1 cup), ½ cup water, 1 cup quick-cooking oats, uncooked, ¾ cup packed brown sugar, and more.

Yes, Figgy Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Figgy Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions