We were craving something sweet this weekend, so rummaging through the pantry I found a jar of no-sugar-added fig jam from The Amish Country Store in Branson and said to myself "Self? If I baked this wonderful jam over a shortbread crust, wouldn't that make for great home-made Fig Newtons?"
The shortbread crust is a mix of cream cheese and butter, along with a mix of all-purpose flour and long cooking oatmeal. The cream cheese and oatmeal make for a chewier crust, while the crumbled topping give a little extra crunch. Once the cream cheese and butter have softened, it's also a quick prep using only two bowls, one spatula, a mixer and a baking dish.
We tried to wait until they'd completely cooled but it was a lost cause. I can officially attest that they're yummy both still warm and cool and will store up to several days in covered container...if they last that long!
Copycat: Better than Fig Newtons Fig Cookie Bars
Recipe by Glenna Anderson Muse
- 2 cups all-purpos flour
- 1 cup oatmeal (not instant)
- 1 tsp baking powder
- 1/2 tsp salt
- 3 oz cream cheese, at room temp
- 8 Tbsp butter (1 stick), at room temp
- 2/3 cup brown sugar
- 1 Tbsp vanilla
- 1/2 18 oz no-sugar-added Fig Jam (can get The Amish Country Store in Branson)
Pre-heat oven to 350 degrees.
1) In 4 cup bowl, stir together flour, oatmeal, baking powder, and salt. Set to side.
3) In two batches, mix flour mixture in with cream mixture. Will be very thick.
Bake at 350 degrees for 40-50 minutes or until nicely browned and jam bubbles a bit at edges. Cool completely.
Cut into 16 bars.
Nutrition per 1 bar: Calories: 248; Protein: 3; Carbs: 35; Fat: 13; Fiber: 1.5; Weight Watchers points: 7