After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy knife.

Recipe by Cooking Light December 1998



Recipe Summary

20 servings (serving size: 1 bar)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

156 calories; calories from fat 25%; fat 4.3g; saturated fat 0.9g; mono fat 1.8g; poly fat 1.3g; protein 2.2g; carbohydrates 28.9g; fiber 3.2g; cholesterol 22mg; iron 1mg; sodium 100mg; calcium 45mg.