After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy knife.
6 tablespoons stick margarine or butter, softened
1/4 cup sugar
1/4 cup honey
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups dried figs (about 12 ounces)
1 tablespoon grated orange rind
1/4 cup boiling water
2 tablespoons sugar
2 tablespoons honey
2 tablespoons fresh orange juice
1 teaspoon fat-free milk
1 large egg yolk, lightly beaten
How to Make It
To prepare dough, beat margarine at medium speed of a mixer until smooth. Add 1/4 cup sugar; beat 2 minutes. Add 1/4 cup honey, vanilla, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in medium bowl. Add flour mixture to egg mixture, stirring just until moist. Divide the dough in half, and gently press each half of dough into a square on plastic wrap. Cover dough with additional plastic wrap; chill 8 hours.
Preheat oven to 375°.
To prepare filling, place figs and orange rind in a food processor; process until minced. Combine boiling water, 2 tablespoons sugar, and 2 tablespoons honey, stirring until sugar dissolves. Stir in fresh orange juice. With processor on, slowly add orange juice mixture to fig mixture through food chute. Process until well-blended, scraping sides of bowl occasionally; set aside.
Working with one portion of dough at a time (cover remaining dough to keep from drying), roll each portion to a 9-inch square on a heavily floured surface. Fit one portion of dough into a 9-inch square baking pan coated with cooking spray. Spread the fig mixture evenly over dough in pan. Place the remaining square of dough on top of the fig filling. Combine milk and egg yolk in a small bowl, stirring with a whisk. Brush milk mixture over top of dough.
Bake at 375° for 30 minutes or until top is golden. Cool 30 minutes on a wire rack. Remove from pan; cool completely.