Oat-Fig Bars

This chewy bar-cookie recipe was adapted from King Arthur Flour's Whole Grain Baking. The original recipe uses dates as the fruit, but since I don't like dates (I'm a married woman, don'tcha know) I opted to use dried Mission figs instead. The whole grain here is oatmeal and it makes for one heckuva flavorful crust and topping.

Have a big glass of milk ready; you're going to need it.

Oat-Fig Bars

Crust:

3/4 cup unsalted butter
3/4 cup plus 2 Tbsp sugar
1 tsp salt
1 tsp vanilla
1 1/3 cups old-fashioned rolled oats
1 1/3 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
1/2 cup all purpose flour

Filling:

1 pound (about three cups) chopped dried Mission figs (I pulsed these in the food processor until they were the consistency of kitty litter.... sorry, I was just trying to provide a visual for you.)
1/2 cup packed brown sugar
1/2 cup water
1 Tbsp unsalted butter
2 tsp lemon juice
pinch of salt

Topping:

3/4 cup old-fashioned rolled oats, ground for 30 seconds in a food processor
3/4 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/4 tsp baking soda
pinch of salt
6 Tbsp unsalted butter

Preheat the oven to 300 degrees. Lightly grease a 9X13 pan.

TO PREPARE THE CRUST: Cream the butter, sugar, salt and vanilla until smooth. Add the ground oats, rolled oats and flour. Mix until the dough is smooth; it'll be quite stiff. Press the dough into the prepared pan. Prick the crust all over with a fork.

TO PREPARE THE FILLING: Combine the figs, sugar and water in a medium saucepan. Set the pan over medium heat and bring the mixture to a simmer. Cook, stirring frequently, until the liquid is nearly evaporated. The figs will become sticky and thickened after about five minutes. Remove from heat and stir in the butter, lemon juice and salt. Allow to cool for about 10 minutes.

Dollop the filling onto the baked crust. Gently spread to cover entire crust.

TO PREPARE THE TOPPING: Whisk the ground oats, rolled oats, sugar, baking soda and salt together. Work in the butter until the mixture is crumbly.

Sprinkle the topping evenly over the filling. Bake the bars until the figs are bubbly and the topping is beginning to brown, 25 minutes. Remove from oven and let cool on a rack. When lukewarm, cut into bars.