Makes about 96 bars
- 10 ounces (scant 2 cups) dried Black Mission figs, finely chopped
- 1 cup water
- 2 cups quick-cooking oats, uncooked
- 1 1/2 cups packed brown sugar
- 2/3 cup dark molasses
- 6 tablespoons Earth Balance (or other non-dairy margarine)
- 1/2 cup applesauce
- 1 cup all-purpose flour
- 1 cup wheat germ, lightly toasted
- 2 teaspoons pumpkin-pie spice (recipe below)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups walnut halves, finely chopped
Hard Sauce Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons brandy
- 2 tablespoons vanilla extract
- 2 tablespoons warm water
Prepare Figgy Bars: Preheat oven to 350°F. Spray two 13″ by 9″ baking pans with nonstick cooking spray. Line pans with parchment paper, extending paper 2 inches over short sides of pans; coat paper lightly with 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 Earth Balance into fig mixture until blended. Stir in applesauce. Add flour, wheat germ, pumpkin-pie spice, salt, baking soda, and baking powder, and stir until combined. Stir in walnuts. Divide batter equally between prepared pans; spread evenly.
Bake until toothpick inserted in center comes out clean, 23 to 26 minutes. Cool in pans on wire racks 10 minutes.
Meanwhile, prepare Hard Sauce Glaze: In small bowl, stir confectioners’ sugar, brandy, vanilla, and water until blended.
Remove bars from pans by lifting edges of foil; transfer on foil to racks. Brush hot pastries with glaze. Cool completely.
When cool, cut each lengthwise into 4 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle diagonally in half to make 96 triangles. Store in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
Combine spices in a small bowl mix thoroughly to combine. Store in an air tight container in a cool, dry place for up to 6 months.