The Secret Ingredient to the Perfect Fig Bar
Discovering what was missing in the original recipe was a bit of a happy accident. I went to make them thinking I had all the ingredients. A general scan of my pantry showed dried figs, flour, sugar. I’d grab the orange I needed from my tree (#blessed), I was prepared. Except, I was missing 4 ounces of figs.
I filled in the missing amount with sweetened dried cranberries. The results were just great. A little tinsy tart. Not too much, just enough to make things interesting. They still tasted deeply of figs and not at all like cranberries. Who knew what fig bars needed was dried cranberries?
I also didn’t read the recipe (I’m like the poster child of how NOT to bake) and added all the filling to the bars. It was too much filling, oozed out the sides when you bit into them, but kind of indulgently good.
Here’s what else you need to know from the first time I made the recipe
No thank you.
I wanted all the cakey, figgy goodness without all the fuss. So I took the best of all the recipes I found and layered them into bars. This makes way more fig puree than you will need for the bars, but I’ve enjoyed eating the leftovers on toast and mixed into yogurt so much that I’m glad I made too much. The fig puree will last up to a month covered in the refrigerator.