Fig Crumble Bars

Print the recipe here: https://www.dimitrasdishes.com/fig-cr... Ingredients The Crust and Crumble: 3/4 pound (340g) unsalted butter, softened 1/2 cup confectioner's sugar 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons pure vanilla extract 3 cups (410g) all-purpose flour 1/2 teaspoon baking soda 1/2-1 cup ground walnuts For the Filling: 8 oz (230g) dried figs, stems removed 1/4 cup warm water 1/4 cup orange juice 1 teaspoon ground cinnamon 2-3 tablespoons sugar 3 tablespoons fig jam or apricot jam Instructions Preheat the oven to 350 °F, 180 °C. Line an 8-inch (20 cm) square baking pan with parchment paper. Make the Filling: Remove the hard stems from the figs and pulse them in a food processor that has been fitted with the blade attachment until finely chopped. Add the remaining filling ingredients and pulse until smooth. Set aside. Make the Shortbread dough: In the bowl of a tabletop mixer that has been fitted with the paddle attachment, beat the butter, salt, sugar, and vanilla extract until fluffy. Combine the flour and baking soda in a bowl and whisk them together. Add the mixture to the mixer and beat until a dough is formed. Divide the dough into 2 portions. One portion should be slightly bigger than the other. The larger portion can be used as the crust. Press the crust into the baking pan to create an even layer. Add the fig filling and spread it on top evenly. Combine the walnuts with the remaining shortbread dough and press together. Crumble the dough over the filling. Bake on the center rack of the preheated oven for 45-55 minutes or until the top is golden. Allow the bars to cool completely and serve. Kali Orexi! Notes Freezer Instructions: Assemble the bars and wrap the pan tightly in plastic wrap. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as per the instructions. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes