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The following recipe is reprinted with permission
of Cook's Illustrated
From
America’s Test Kitchen
Makes 36 bars
Note that a glass baking dish will yield a browner bottom crust than
a metal pan. If you prefer a bar with more chew, choose the rolled oats
over the quick oats.
1 pound dried figs, stems removed
2 1/2–3 cups apple juice
Vegetable oil spray
1 3/4 cups (8 3/4 ounces) unbleached
all-purpose flour
1 1/2 cups rolled or quick oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed (7 ounces) light brown sugar
2 teaspoons vanilla extract
- Bring the figs and 2 cups of the apple juice
to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally,
adding more juice as necessary, cup at a time, until the figs are puffed
and soft and most of the liquid has been absorbed and the remaining
liquid is thick and syrupy, 30 to 40 minutes. Transfer the figs and
the remaining apple juice to a food processor and puree until very
smooth, about 1 minute, scraping down the sides of the bowl with a
rubber spatula as necessary. Transfer to a medium bowl and set aside
at room temperature until completely cool, about 45 minutes.
- Adjust an oven rack to the lower-middle position
and heat the oven to 350 degrees. Spray a 9-inch square baking pan
with vegetable oil spray. Following the illustrations below, fit one
sheet of foil or parchment (large enough to overhang the sides of the
pan) into the bottom of the greased pan, pushing it into the corners
and up the sides of the pan (the overhang will help in the removal
of the baked bars). Fit the second sheet in the pan in the same manner,
perpendicular to the first sheet. Spray the foil with vegetable oil
spray.
- Whisk the flour, oats, cinnamon, baking soda,
and salt together in a medium bowl and set aside. In the bowl of a
standing mixer fitted with the paddle attachment, beat the butter,
brown sugar, and vanilla on medium speed until light and fluffy, about
3 minutes. Turn the mixer to low speed, add the dry ingredients, and
beat until the mixture is well combined and resembles moist sand, about
2 minutes. Transfer half of the mixture to the prepared pan and use
your hands to press the crumbs evenly into the bottom. Using a rubber
spatula, spread the cooled fig puree evenly over the bottom crust.
Sprinkle the remaining crumbs evenly over the puree and press lightly
to adhere.
- Bake until the fig puree bubbles around the
edges and the top is golden brown, 40 to 50 minutes, rotating the pan
from front to back halfway through the baking time. Cool on a wire
rack to room temperature, about 2 hours. Remove the bars from the pan
using the foil handles and transfer to a cutting board. Cut into 1-inch
squares and serve.
Easy Bar Cookie Removal
Place two sheets of aluminum foil or parchment perpendicular to each other
in the pan. Transfer half of the crumb mixture into the pan, pressing it
evenly onto the bottom, reaching all corners. Spread the crust with the fig
puree and sprinkle with the remaining crumb mixture.
After the bars have baked and cooled, use the foil or parchment to transfer
them to a cutting board, then slice into individual portions.
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