INGREDIENTS

INSTRUCTIONS

Adjust one rack to divide the oven in half. Preheat the oven to 350 F
(or 325 F if using a glass baking dish). Have ready a 13 x 9-inch
metal baking pan or glass dish. To make the filling: With scissors,
cut the figs into small pieces. In a medium-size saucepan, combine  the
figs, sugar, water, and nuts. Heat to boiling. Reduce the heat  and
simmer, stirring frequently, until thickened, about 10 minutes.  Set
aside to cool. To make the crust and topping: In a large bowl,  with an
electric mixer at medium-high speed, beat the butter, brown  sugar,
salt, and vanilla until very creamy, 2 to 3 minutes. With a  mixing
spoon, stir in the flour and oats until well blended and  crumbly.
Press two-thirds of this mixture evenly onto the bottom of  the
ungreased pan. Spread the filling over the top. Crumble the  remaining
crust mixture over the filling. Bake for 25 to 30 minutes  until
lightly browned. Reverse the pan from front to back once during
baking. Set the pan on a wire rack to cool completely before cutting
into 6 x 6 rows. Store in the baking pan, tightly covered with
aluminum foil or plastic wrap.  Recipe is from The Cookie Book by Holly
Garrison. Posted to EAT-L  Digest by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Aug 3, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 56
Total Fat: 6.5g
Cholesterol: 5.5mg
Sodium: 35.2mg
Potassium: 73.3mg
Carbohydrates: 17.1g
Fiber: 1.3g
Sugar: 8.7g
Protein: 1.7g