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Chocolate Almond Fig Bars

Contributed by: NAPSA

Chocolate Almond Fig Bars: It Just Doesn't Get Any Better

(NAPSA) - Bar cookies are cherished favorites. Easily made in one big batch and so portable, bar cookies fit today's desire for fast, easy, crowd-pleasing treats. Recipes like Chocolate Almond Fig Bars can be tossed together from ingredients many people have right on their shelf. A rich, buttery crust is topped with sweet chewy chunks of figs, melt in your mouth chocolate morsels, and crunchy almond pieces. Easy to freeze and share during the holidays, you'll want to make a double batch. Add this bar cookie recipe to your treasured list of family favorites, and be sure to have copies ready for friends.

Chocolate Almond Fig Bars
Baking cookies and bars is easy, especially with a few helpful tips. Measure flour by spooning into a measuring cup and leveling off with a straight edge. Spray measuring cups with nonstick cooking spray before pouring in light corn syrup, and the cup will come clean easier. Use shiny metal pans for baking bars as they reflect the heat away from the bars, preventing the crust from getting too brown and hard. For easy clean up and cutting, line baking pans with foil. Turn the pan over and fit the aluminum foil over the pan, leaving some extra on the sides. Lift the foil off, turn the pan over and fit the formed foil into the pan. Make the bars, and when cooled, lift the bars out using the extra foil on the sides as handles. Remove the foil and cut the bars. When chopping or slicing dried figs, spray the knife with nonstick cooking spray to keep figs from sticking or run the knife under hot water.

Dried fruits are top choices during the fall and winter. Packed with a wonderful rich fruit flavor and always available, dried fruits from California are plentiful and delicious. Dried figs, especially Blue Ribbon Orchard Choice and Sun-Maid are premium quality and great to have on hand to grab for a quick energy-rich snack or to add to cookies, bars, quick breads, salads, chutneys and entrees. Packed with fiber and providing iron, calcium and potassium, as well as many other essential nutrients, dried figs are readily available in the produce or grocery aisles of your local market.


  • 2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 10 Tbsp. butter or margarine
  • 8 oz. Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems removed, chopped
  • 3/4 cup chopped almonds or pecans
  • 2/3 cup semisweet chocolate pieces
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 1 tsp. vanilla extract


Heat oven to 350 F.

In medium bowl, stir together flour and 1/4 cup sugar. Cut butter into small pieces and add to flour mixture. With pastry blender or two knives, combine butter and dry ingredients until mixture resembles coarse crumbs. (Mixture will be dry.)

To form crust, press mixture in bottom of lightly greased 13 x 9 inch baking pan. Bake for 15 minutes or until edges begin to brown. Sprinkle figs, almonds and chocolate pieces over crust.

Lightly beat eggs; gradually beat in remaining 1/2 cup sugar, corn syrup and vanilla until well blended. Pour over crust.

Return to oven for 20 to 30 minutes or until filling is firm around edges and slightly soft at center. Cool on wire rack.

Cut into 32 bars.

Serving Size: Makes 32 Servings

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