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Author Notes: A modern take on the classic Fig Newton of my childhood. —Ashley
Makes 6 bars
- 1 1/2 cups non-quick cook oats
- 1 cup pecans
- 1 teaspoon cinnamon
- 1 pinch salt
- 1/4 cup maple syrup
- 6 figs, washed & stems removed
- 1 tablespoon maple syrup
- 2 tablespoons chia seeds
- 1 tablespoon brown sugar
- Preheat the oven to 350 degrees and coat a baking sheet with cooking spray or parchment paper.
- In a food processor, add the dough ingredients, minus the maple syrup, and process until the ingredients have formed a fine powder. Spoon the mixture into a bowl, and mix in the maple syrup by hand until fully combined.
- In the same food processor (no need to rinse!) add in the figs, syrup, chia seeds and brown sugar. Blend for about 30 seconds, scraping down the sides of the processor, until fully blended. Let the fig mixture sit to thicken.
- Lightly flour your counter and roll out the dough using a rolling pin or wine bottle. Cut the dough into rectangles, and, once thickened, spoon the fig mixture onto one side of each rectangle. Using a spatula since the dough is fragile, fold the other side of the rectangle over the fig mixture, creating a little pocket. Use your spatula to move the bars onto the prepared cookie sheet.
- Bake the bars for about 18 minutes, until the edges are golden brown. Let the bars cool slightly before eating.