RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Date and Fig Bars - dairy
The chopped hazelnuts in the base and crumb topping are a wonderful variation of the classic date bar recipe. The dates make this recipe appropriate for Sukkot and the combination of fruit and nuts makes it equally appropriate for Tu B'Shevat. Karen Selwyn * * * * * * * * Date and Fig Bars 1 cup (2 sticks) unsalted butter, room temperature 2 cups packed dark brown sugar 2 eggs 2 teaspoons vanilla extract 2 1/2 cups old-fashioned rolled oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 cup skinned, toasted hazelnuts, chopped 1 cup pitted dates 3/4 cup chopped dried figs (See note) 3 tablespoons granulated sugar 2 tablespoon grated lemon zest 2 tablespoons cognac or brandy Place the figs and dates in a saucepan and cover with water 1 inch above the fruit. Bring to a boil and reduce the heat. Simmer until tender, about 20 minutes. Drain. Place the fruit on paper toweling for 10 minutes to blot up any excess water. Process the fruit, sugar, lemon zest, and cognac with the steel blade in a food processor until a smooth paste forms. Preheat the oven to 350 degrees F. Cream the butter and brown sugar together in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Add the vanilla and combine well. Stir in the oats, flour baking powder, cinnamon, and salt. Add the chopped hazelnuts. Pat two-thirds of the oatmeal mixture in the bottom of a 9-inch square baking pan. Spread the date-fig puree over the oatmeal. Crumble the remaining oatmeal with your fingers and sprinkle it loosely on top of the fruit puree. Bake for 25 to 30 minutes. Cool completely. Cut into 16 squares. Note: Although the recipe calls for dried figs, make sure they are soft and moist. Source: THE SILVER PALATE GOODTIMES COOKBOOK Julee Rosso and Sheila Lukins
