Cryptid Fig Bars

Description

Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney

When Baby Needs-a-Name moves to Strawberryland in Strawberry Shortcake and the Baby Without a Name (1984), she doesn't find a name. But she does find a pet, a dinosaur-like creature named Fig Boot. Fig Boot is so good at hiding, leaving behind only mysterious giant footprints, that at first the kids all think he's a monster! These fig bars inspired by Fig Boot are not in the least bit monsrous, but tasty enough that they will lure any recluse out of hiding.

Makes 16 bars

Ingredients

• 7 ounces dried figs, stemmed
• 1 3/4 cups cranberry apple juice cocktail
• 1/4 teaspoon salt
• Juice of 1/2 large lemon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. To make Filling: Place figs, juice cocktail, and salt in a medium saucepan and cook 35 minutes over medium-low heat, stirring occasionally, until the figs are very soft.
2. Let cool 30 minutes, then purée figs in a food processor with lemon juice.
3. To make Crust: Preheat oven to 350°F.
4. Line 8" square baking pan with wax paper.
5. In a large bowl, use an electric mixer on medium speed to cream butter and sugar until light and fluffy.
6. Stir in egg and vanilla.
7. Stir in flour, baking powder, and salt.
8. Turn dough onto a large sheet of wax paper and divide in half.
9. Take half of dough and press into lined baking pan using a spoon lightly greased with nonstick cooking spray, making sure it completely fills the pan.
10. Carefully lift dough sheet out of pan using wax paper, cover with another piece of wax paper, and put in freezer.
11. Line baking pan with heavy-duty aluminum foil and press remaining dough inside, again making sure it completely fills the pan.
12. Bake dough about 20 minutes or until it just turns golden.
13. Spread Filling evenly over baked dough.
14. Remove other sheet of dough from freezer and lay over Filling, pressing down lightly to seal.
15. Bake 25-30 minutes until top Crust is golden brown.
16. Cool at least 1 hour.
17. Remove from pan using foil.
18. Peel off foil, cut into bars, and serve.