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.
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.
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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