Raspberry Fig Bars Recipes

FIG BARS I

Steps:

• Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
• In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

DARK CHOCOLATE RASPBERRY BARK

Steps:

• In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
• Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
• Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
• Remove baking sheet from the refrigerator and break chocolate bark into the desired size.

HOMEMADE FIG BARS

Steps:

• Preheat the oven to 350 degrees F.
• Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
• Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
• Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
• Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

OLD-WORLD RASPBERRY BARS

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
• Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
• Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

OATMEAL FIG BARS

Steps:

• Preheat oven to 350°.
• Grease or lightly spray a 9" square baking pan.
• Cream butter in mixer until creamy.
• Add brown sugar to butter and mix until lightened and well blended, about 2 minutes.
• Add eggs, one at a time, until incorporated.
• Add vanilla to mixer.
• Combine next 5 ingredients in a medium bowl and lightly stir with a fork.
• Add dry ingredients into mixing bowl and mix on low until worked in completely.
• Pat 2/3 of mixture into bottom of prepared pan. If needed, use a piece of parchment paper sprayed with cooking spray to help spread it evenly in the pan as the dough will be somewhat sticky.
• Spread contents of entire jar of fig butter evenly over crust.
• Place (plop!) the remaining crust over the fig jam and lightly press down.
• Bake for 25-30 minutes, checking for a golden color on top.
• Remove from oven and cool before cutting into bars.

RASPBERRY-FIG BARS

Steps:

• Make the dough: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Divide the dough in half and shape into two 2-by-6-inch rectangles. Wrap each rectangle in plastic wrap and refrigerate until firm, at least 1 hour.
• Meanwhile, make the filling: Combine the dried figs, jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice is syrupy, about 25 minutes. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely.
• Line a baking sheet with parchment paper. Lightly flour 1 piece of dough and roll it out between 2 sheets of parchment paper into a 4-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate until firm, about 30 minutes.
• Remove the top pieces of parchment and trim the edges of the dough rectangles. Spread the filling lengthwise down the center of each dough rectangle in a 2-inch-wide strip. Brush the long edges lightly with the beaten egg. Fold 1 long side of dough over the filling, then fold over the other long side; press gently to seal. Place both logs seam-side down on the prepared baking sheet, a few inches apart, and refrigerate until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Bake the cookie logs until golden brown, rotating the pan halfway through, about 20 minutes. Let cool 15 minutes on the pan. Transfer the logs to a cutting board; slice into 1-inch pieces and transfer to racks to cool completely.