Oatmeal, Fig, and Walnut Bars

Ingredients

• 3.3 cups flour 
• 1 teaspoon baking soda 
• 1 cup butter chilled cut into 1/2-inch cubes (2 sticks) (such as Earth Balance)
• 1.3 cups t brown sugar dark packed ()
• 10 ounces figs dried stemmed chopped
• 2 teaspoons ground cinnamon 
• 1.5 teaspoons juice of lemon fresh
• 1.8 cups rolled oats 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 6 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 1 cup walnuts toasted coarsely chopped
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• spatula

Directions

1. Combine first 4 ingredients inheavy medium saucepan. Bring to simmerover medium heat, stirring until sugardissolves. Reduce heat to low. Cover andsimmer 5 minutes. Uncover and simmeruntil figs are very soft and filling is thick,stirring often, about 10 minutes.
2. Mix inlemon juice and vanilla, then walnuts.Cool completely. DO AHEAD: Can be made1 day ahead. Cover and chill. Bring toroom temperature before using.
3. Position rack in top third ofoven and preheat to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray.
4. Combine oats and next 5 ingredients inlarge bowl and whisk to blend.
5. Add cubed"butter." Using fingertips, blend untilmixture forms small moist clumps.
6. Firmly press half of crust mixture (about3 cups) over bottom of prepared pan.
7. Spreadfilling evenly over crust.
8. Sprinkle remainingcrust mixture over filling; press to adhere.
9. Bake bars until deep brown and firmto touch, about 35 minutes. Cool in pan onrack.
10. Cut crosswise into 6 strips. Make 8lengthwise cuts, forming 2x1-inch bars.DO AHEAD: Can be made 1 day ahead. Coverpan with foil; store at room temperature.
11. Place powdered sugar in medium bowl.Using narrow spatula, remove as manybars as desired from pan.
12. Roll half of barsin powdered sugar to coat. Arrange coatedbars and plain bars alternately on platter.
13. For longer storage,cover pan and chill. Bars will keep oneweek, but crust will soften.
14. Bon Appétit