Fig and Chocolate Bars
2 cups ( 9 ounces) all-purpose flour
1 cup brown sugar, packed
1 1/4 cups old-fashioned rolled oats (not instant oats)
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
2 sticks ( 8 ounces) unsalted butter, chilled and cut into cubes
1 cup shelled pistachios, roughly chopped
5 dried kalmyrna figs, cut into small dice
15-16 ounce jar of fig jam
1/2 cup bittersweet chocolate chips
Directions:
1. Heat the oven to 325℉.
2. In a small pan add the chopped figs to the fig jam and heat over medium-low heat until the jam loosens a bit and the fig pieces are fully cloaked in the goo. This helps the dried fruit to rehydrate slightly before baking in the bars. Set aside and let cool.
3. In a standing mixture with a paddle attachment, blend the flour, sugar, oats, cinnamon and salt on low until well mixed. Add the cubes of butter, turn the mixer to medium and blend until the mixture is well moistened and just starts to pull together as a dough, 2-3 minutes.
4. Remove 1 1/2 cups of the crumbly dough and set it aside to use as a streusel topping.
5. Add the chopped nuts to the remaining dough, mix well to incorporate, then pour it all into an un-greased 13 x 9 baking pan. Firmly press the dough into an even layer across the bottom of the pan, and place in the oven for 25 minutes. Remove the bottom crust from the oven and let cool at least 30 minutes before proceeding with the recipe. (Leave the oven at 325℉)
6. Spread the fig jam over the cooled crust to within 1/4 inch of the edges. Mix the chocolate chips into the reserved crumble topping and sprinkle it evenly over the the fig jam. Place the pan back in the oven and cook for another 35 minutes, or until the topping is well browned and the jam is bubbling.
7. Remove the pan to a cooling rack and let cool completely before cutting.
