Ingredients:

  • 1 lb dried figs, stemmed and chopped
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup unsalted butter, chilled and cubed
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp cold water

Instructions:

  1. Combine chopped dried figs, water, lemon juice, and brown sugar in a saucepan. Bring to a boil, then reduce to a steady simmer.
  2. Stir frequently for 15-20 minutes until the mixture thickens into a dense, jammy consistency.
  3. Remove from heat and stir in cinnamon, vanilla, and salt. Blend until velvety smooth.
  4. In a food processor, pulse flour, oats, brown sugar, baking powder, and salt.
  5. Add chilled cubed butter and pulse until the mixture resembles coarse crumbs.
  6. Stir in vanilla and add cold water one tablespoon at a time until the dough just holds together.
  7. Wrap dough in plastic and chill in the fridge for 1 hour.
  8. Line an 8x8 inch baking pan with parchment paper. Divide chilled dough into two equal portions.
  9. Roll the first portion into a rectangle slightly larger than the pan and press it firmly into the bottom.
  10. Spread the cooled fig filling evenly over the base.
  11. Roll the second portion of dough and lay it over the figs, pinching the edges to seal the jam inside.
  12. Bake at 350°F (175°C) for 25-30 minutes until the top is a deep golden brown.
  13. Allow the bars to cool completely in the pan before lifting by the parchment paper and slicing into 16 uniform rectangles.