Fig Walnut Gingerbread Bars Recipes

FIG-AND-WALNUT ENERGY BARS

Fig-and-Walnut Energy Bars image

Provided by Ellie Krieger

Time 35m

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
1 cup quick-cooking oats
1 cup bran cereal
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup honey
2 large eggs

Steps:

Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
Add the honey and eggs; pulse until well combined.
Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Nutrition Facts : Calories 149, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 27 milligrams, Sodium 31 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 5 grams

FIG-WALNUT GINGERBREAD BARS

Fig-Walnut Gingerbread Bars image

Serve your guests with these fig-walnut gingerbread bars that are made using Betty Crocker® cookie mix - a tasty holiday dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 8

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 egg
1 jar (11.5 oz) fig preserves
1/2 cup chopped dried Calimyrna figs
2 tablespoons packed brown sugar
1/2 cup chopped walnuts, toasted
Powdered sugar, if desired

Steps:

Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 2/3 cup dough. Press remaining dough in bottom of pan. Bake 15 minutes.
In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.
Bake 30 to 32 minutes or until golden. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 4 rows by 4 rows. Sprinkle bars with powdered sugar.

Nutrition Facts : Calories 275, Carbohydrate 41 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 269 mg

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