Figs have a wonderful rich flavor that adds a new twist to traditional streusel bars.
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1 3/4 cups uncooked quick-cooking oats
1 1/4 cups all-purpose flour
1 cup firmly packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cold Land O Lakes® Butter, cut into pieces
1 (7-ounce) package (about 1 1/4 cups) dried Mission figs, stems removed
1 cup ruby port wine or orange juice
1 tablespoon sugar
1/2 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon vanilla
2 to 3 teaspoons Land O Lakes® Half & Half
Heat oven to 350°F.
Combine all crust ingredients except butter in bowl; cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 3/4 cup mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Bake 10 minutes.
Place figs in food processor bowl fitted with metal blade. Cover; process until finely chopped. Place chopped figs and port in 1-quart saucepan; cook over medium-high heat 3-4 minutes or until mixture comes to a boil. Reduce heat to medium. Cook 3-5 minutes or until figs are softened. Stir in sugar. Continue cooking, stirring occasionally, 2-3 minutes or until syrup is slightly thickened.
Spread fig mixture over hot, partially baked crust to within 1/2 inch of edge. Sprinkle with reserved crumb mixture. Continue baking 15-20 minutes or until edges are light golden brown. Cool completely.
Combine powdered sugar, 1 tablespoon butter and vanilla in bowl. Beat at low speed, gradually adding enough half & half until desired glazing consistency. Drizzle over cooled bars.
- Mission figs can be found in the baking aisle of your supermarket.
- When cutting dried figs, remove the stem first. Use a scissors to finely chop figs if you don’t have a food processor.
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