| INGREDIENTS | LBS. | OZS. | METHOD | |
|---|---|---|---|---|
| FILLING | ||||
| Figs, dried | 2 | Combine and simmer over medium heat until thickened, about 15 minutes. Cool. | ||
| Sugar | 1 | 12 | ||
| Walnuts, chopped | 8 | |||
| Water (hot) | 12 | |||
| Total appr. wt. | 5 | |||
| CRUST/TOPPING | ||||
| Brown sugar | 1 | 12 | Cream. | |
| Butter, unsalted | 1 | 14 | ||
| Pastry flour | 1 | 14 | Add, mix until well incorporated. Add a small amount of cold water if mixture is too dry. | |
| Salt | 0.33 | |||
| Vanilla extract | 0.33 | |||
| Oats, rolled | 1 | 4 | ||
| Total appr. wt. | 6 | 12.66 | ||
INSTRUCTIONS
Spread half of the crust/topping (3 lbs. 6.33 ozs.) onto a prepared full-sheet pan. Pour filling evenly over the crust. Sprinkle remaining crust/topping over the filling. Bake at 350°F for 25 to 30 minutes until lightly browned. Let cool. Cut into 2 1/4-in. by 1-in. bars.
Yield: 12 dozen bars