Figgy Bars 96.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

The brandy glaze on these rich, moist triangles packs a wallop.

Make Ahead: The bars can be stored between layers of wax paper in an airtight container for up to 1 week, or they can be refrigerated for up to 1 month.

96 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 96 pieces

  • For the bars
  • Scant 2 cups (10 ounces) dried black Mission figs, finely chopped
  • 1 cup water
  • 2 cups quick-cooking oats (do not use instant)
  • 1 1/2 cups packed light or dark brown sugar
  • 2/3 cup dark molasses
  • 6 tablespoons vegetable oil spread, such as Earth Balance
  • 2 large eggs
  • 1 cup flour
  • 1 cup toasted wheat germ
  • 2 teaspoons ground pumpkin pie spice (may substitute a blend of ground cinnamon, ginger, cloves, allspice and nutmeg)
  • 2 teaspoons finely grated orange zest (from 1/2 orange)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups walnut pieces
  • For the glaze
  • 2 cups confectioners' sugar
  • 1/4 cup brandy
  • 2 tablespoons warm water


For the bars: Preheat the oven to 350 degrees. Grease two 9-by-13-inch baking pans with cooking oil spray, then line them with aluminum foil, allowing two sides to overhang; you'll be using those to lift the baked slabs out of the pans.

Combine the figs and water in a large, deep saucepan; bring to a boil over high heat, then remove from the heat.

Stir in the oats, brown sugar, molasses, vegetable oil spread and eggs until thoroughly incorporated, then add the flour, wheat germ, pumpkin pie spice, orange zest, salt, baking soda and baking powder, stirring until well blended to form a soft batter.

Stir in the walnut halves. Divide the batter between the baking pans, smoothing it evenly into the corners. Bake for 26 to 30 minutes or until a toothpick inserted into the center comes out clean. Transfer the pans to wire racks to cool for 10 minutes.

Meanwhile, make the glaze: Whisk together the confectioners’ sugar, brandy and warm water in a mixing bowl until smooth.

Use the foil to lift out the slabs, which should still be warm. Immediately pour or brush the glaze evenly over the slabs. Cool completely.

Cut each cooled slab lengthwise into four even strips, then cut each strip crosswise into 6 even rectangles. Cut each rectangle in half on the diagonal to create a total of 96 pieces.

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Recipe Source

Adapted from a recipe at

Tested by Bonnie S. Benwick.

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