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).
Fig and Cream Cheese Bars
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.
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- Calories: 125
- Calories from fat: 28%
- Fat: 3.9g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 1.8g
- Carbohydrate: 21.7g
- Fiber: 1.5g
- Cholesterol: 17mg
- Iron: 0.7mg
- Sodium: 84mg
- Calcium: 33mg
- 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
- 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.
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