Recipe - Fig Bars

1 pound Dried figs; stems removed
1 One half cup Water
One fourth cup Honey
1/8 teaspoon Ground cinnamon
Three fourths cup Allpurpose flour
One half cup Oat bran
One fourth cup Packed brown sugar
1/8 teaspoon Salt; (optional)
1 tablespoon Oil
1 tablespoon Nondiet tubstyle margarine
or butter; cut into small
pieces

Oat bran adds richness and texture to the crust of these easy fig bars. If
stored tightly wrapped, the bars will keep for 4 or 5 days at room
temperature.

Per serving: Calories: 96 Fat: 1.4 g. (12% of calories) Saturated fat:
0.2 g. Cholesterol: 0 mg. Sodium:
10 mg.

Coat a 13inch x 9inch baking pan with nostick spray and set aside.

Chop the figs and place in a food processor. Puree with on/off turns.
Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to
a boil over mediumhigh heat. Reduce the heat to medium and cook, stirring
occasionally, for 8 minutes, or until the mixture thickens. Remove from the
heat.

Place the flour, oat bran, brown sugar and salt (if using) in a food
processor. Mix with on/off turns. Drizzle with the oil and dot with the
margarine or butter. Mix well with on/off turns.

Press half the mixture into the prepared pan. Spoon dollops of the fig
mixture evenly over the crust; use the back of a spoon to spread it out
evenly. Sprinkle the remaining crust mixture evenly over the top and spread
it out with the back of a spoon. Press it lightly into place.

Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned. Cut
while still warm. Serves 24.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998