1/2 cup firmly packed brown sugar
1/2 cup molasses
1/3 cup milk
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package (2 cups) dried Calimyrna or Smyrna figs, stems removed, chopped*
1/2 cup chopped walnuts
2 1/2 cups powdered sugar
1 teaspoon freshly grated lemon zest
2 to 3 tablespoons lemon juice
Grated lemon zest
Heat oven to 350°F.
Combine 1/2 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, milk and eggs; continue beating until well mixed. Add flour, cinnamon, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in figs and walnuts.
Spread batter into greased 13x9-inch baking pan. Bake 22-27 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients
lemon juice in small bowl. Beat at low speed, adding enough lemon juice for desired spreading consistency. Frost cooled bars. Cut into bars. Sprinkle with grated lemon zest, if desired.
*Substitute 1 (8-ounce) package chopped dates.
- Dried figs should be soft and pliable when purchased, not dry or tough. Also avoid those figs with flattened sides, splits or indications of mold. Look for dried figs with other dried fruits in your supermarket.
- Calimyrna figs (from California) and Smyrna figs (from Turkey) are both light fleshed figs with fewer seeds than the more common black-skinned Mission figs. Mission figs could also be substituted in this recipe.