Consider this the grown-up version of the childhood staple Fig Newtons. A jammy fruit filling is layered between chewy cake-like layers, making our Fig and Golden Raising Bars a treat that’s full of nostalgia and deliciousness.
Fig and Golden Raisin Bars
Makes 9
Ingredients
- 2 cups chopped dried figs
- 1⅓ cups orange juice
- 1 cup golden raisins
- ½ cup granulated sugar
- 2 teaspoons packed orange zest
- 1½ teaspoons vanilla extract, divided
- 1 teaspoon kosher salt, divided
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup honey
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Garnish: confectioners’ sugar
Instructions
- In a small enamel-coated cast-iron Dutch oven, bring figs, orange juice, raisins, and granulated sugar to a boil over medium heat. Cook, stirring occasionally, until thick and almost all liquid is absorbed, 15 to 20 minutes. Remove from heat.
- In the work bowl of a food processor, process together fruit mixture, orange zest, ½ teaspoon vanilla, and ½ teaspoon salt until a thick paste forms. Transfer to a medium bowl, and let cool completely, stirring occasionally.
- Preheat oven to 350°. Line a 9-inch square cast-iron skillet with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat butter and eggs with a mixer at medium speed until well combined, stopping to scrape sides of bowl. Beat in honey and remaining 1 teaspoon vanilla until smooth.
- In a medium bowl, whisk together flour, baking powder, and remaining ½ teaspoon salt. Gradually beat flour mixture into butter mixture until well combined, stopping to scrape sides of bowl. Spread half of batter into prepared pan.
- Using a small of set spatula, spread cooled fruit mixture onto batter in an even layer. Spread remaining batter onto fruit mixture.
- Bake until top is dry, edges are golden brown, and a wooden pick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Garnish with confectioners’ sugar just before serving, if desired. Store in an airtight container for up to 2 days.
