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.
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
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
These were yummy, and I will make them again. The crust was a bit salty - I would use less salt next time. The picture is misleading as your layers would be much thinner with a 9X13 pan. I used an 8X8 and they look like the picture. Was thinking of using chocolate ganache in place of the dates next time.
These taste delicious. I didn't think the crust, filling, and topping were enough to fill a 13x9 in pan, as written, so I used a 9x9 in pan instead, and they came out fine (and looking like the ones pictured).
These are wonderful! I had to stash them in the back of the fridge before my husband ate the whole pan. I halved the recipe and used an 8x8 glass dish with no trouble. Made as written except that I did everything in the food processor--mixed the crust, pureed the figs, and whipped up the cream cheese/egg/sugar/vanilla mixture. Basically one dish plus measuring cups! Cooked the figs and set the cream cheese on the counter, then took a long bike ride. Came back and both were perfect temperature. Good recipe to do with a child as he/she could pulse the food processor and pat in the figs filling and topping. Powdered sugar not really needed.