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Fig and Cream Cheese Bars

Photo: Jan Smith
Yield 30 servings (serving size: 1 bar)
With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days.

Ingredients

  • 1 1/3 cups all-purpose flour (about 6 ounces)
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • Cooking spray
  • 2 cups dried figs, stems removed
  • 1 cup water
  • 1/2 cup granulated sugar, divided
  • 3 tablespoons fresh lemon juice
  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 125
  • caloriesfromfat 28 %
  • fat 3.9 g
  • satfat 2.1 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 1.8 g
  • carbohydrate 21.7 g
  • fiber 1.5 g
  • cholesterol 17 mg
  • iron 0.7 mg
  • sodium 84 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and salt, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.

  3. Combine figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender and sugar dissolves. Cool slightly. Place fig mixture and juice in a blender; process until smooth. Gently spread fig mixture over prepared crust.

  4. Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned. Cool in pan on a wire rack; sprinkle with powdered sugar.