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Espresso Fig Bars

Sort of like a fig newton, but so much better! These magnificent bars are composed from 3 different layers: a buttery coffee shortbread base, a jammy 3 ingredient fig filling, and a toasty espresso oat crumble. These make for a great dessert or snack on these long September days with that great cozy coffee flavor. These are perfectly balanced in flavor and texture, and not overly complicated!
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Prep Time 1 hour
Cook Time 1 hour
Servings: 9 -12 bars
Ingredients Method Notes

Ingredients
  

Espresso shortbread
  • 1 stick unsalted butter sliced roughly into Tablespoon sized pieces
  • ½ stick salted butter sliced roughly into Tablespoon sized pieces
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 teaspoons espresso powder
  • a pinch of salt
  • 2 teaspoons vanilla extract
  • 2 cups + 2 Tablespoons all purpose flour
Fig Filling
  • 1 ½ cups dried figs quartered
  • ½ cup + 2 Tablespoons water
  • 1 teaspoon vanilla bean paste or vanilla extract
Crumble Topping
  • 1 cup old fashioned oats
  • ½ cup all purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon espresso powder
  • a pinch of salt
  • 6 Tablespoons unsalted butter softened (a little softer then room temperature)

Method
 

Start by making the espresso shortbread
  1. Preheat the oven to 325℉. Grease and line a 7 x 11 inch baking pan with parchment paper. Make sure to leave an overhang of parchment so you can easily lift the bars out later. Set aside.
  2. Place the unsalted and salted butter in a large microwave-safe mixing bowl. Melt in the microwave in 30 second increments, stirring after each until fully melted. Let cool down a little, for about 5 minutes.
  3. Add the granulated sugar, brown sugar, espresso powder, salt, and vanilla, and whisk to combine. Try to get rid of any lumps of espresso powder. Add the flour and use a spatula to fold it together. Dough should be thick, and a little greasy looking.
  4. Dump the dough into the previously prepared baking dish and spread it into an even layer. Bake for 20-22 minutes or until lightly browned. Remove from the oven and use a fork to lightly poke holes all over the top. Let cool down for 15-20 minutes while we make the other layers.
  5. Increase the oven temperature to 350℉
Make the fig filling (I usually start this while the crust is baking)
  1. Stir together the figs and water in a medium saucepan. Cook for 5-8 minutes over medium heat until the figs have absorbed almost all of the water. Remove from the heat and let cool for about 5 minutes.
  2. Add the slightly cooled fig mixture to a food processor along with the vanilla bean paste. Pulse until figs are completely broken down into a spread. If the figs aren't blending, add a tiny bit of water. The fig mixture will be thick and pasty. Set aside while we make the crumble topping.
Make the topping
  1. In a medium bowl, toss together the oats, flour, brown sugar, espresso powder, and salt. Add the softened butter and use your hands to massage it into the oats until a crumbly mixture forms.
  2. Spread the fig filling evenly over the slightly cooled shortbread. Sprinkle the crumble evenly on top of that. Bake at 350℉ for 25-30 minutes. The topping should be browned, and the filling should feel set. Remove from the oven and allow to cool completely in the pan before using the parchment to lift the bars out of the pan. Cut into whatever size you want and enjoy!
  3. Bars stay fresh sealed in an airtight container at room temperature for up to 5 days.

Notes

Figs: Make sure you are using DRIED figs, not fresh. 
Espresso: If coffee isn't your thing, you can omit it.