FIG "NEWT" BARS

Fig

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
2 3/4 cups dried Calimyrna figs, stems removed
3/4 cup warm water
1/4 cup real maple syrup or honey
1 teaspoon grated lemon peel
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 215, Carbohydrate 36 g, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg