In the beginning, these figs…
…became this beautiful jam made of figs, lemon juice, honey, and sugar.
Months later, I used the fig jam as the filling in these buttery bars:
The recipe makes a 9″ x 13″ pan. Cool well and cut into small pieces; these are quite rich in flavor.
Recipe adapted from Amanda at slowlikehoney.net
In a stand mixer, mix for 2-3 minutes
8 oz soft butter
10 1/2 oz granulated sugar ( I rubbed the zest of one orange into the sugar prior to mixing with butter)
2 eggs, slightly beaten
1 t vanilla
13 1/2 oz flour
1/2 t salt
Mix only until dough forms.
Line 9×13 pan with parchment paper or aluminum foil.
Press 2/3 of dough into bottom of pan; press evenly across entire bottom of pan.
I toasted 3/4 c walnuts for 8-10 minutes in 350 degree oven and cooled.
After cooling, chop nuts.
Sprinkle chopped nuts onto top of crust in 9×13 pan.
Spread 15 oz fig jam over nuts and crust.
Pinch remaining 1/3 of dough into pieces and press onto top of jam, leaving areas open to allow the jam to bubble through.
Bake at 350 degrees for 40 minutes.
The bottom crust will brown quicker than the top curst. I placed the 9×13 pan on top of two sheet pans to help insulate the bottom crust. Place a piece of aluminum foil over the top of the bars if they are browning too much prior to completion of the 40 minute baking time.
Cool the bars and cut into squares.
I froze a few of the bars and they were very good after removing from the freezer.