Photo: Sorin Gheorghita
Buttery Dried-Fruit Bars
12 ingredients
openrecipes
These sweet, fiber-rich fruit bars are delicious eaten slightly warm with frozen yogurt, but they also make a wholesome lunch box treat. You can make the dough a week ahead and store it in the refrigerator, but the filling is easiest to spread the day it is made. Look for very moist dried figs and dates.
Estimated Nutrition (whole recipe, rough)
811
Calories
21g
Protein
18g
Fat
140g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. dried Mission figs, stemmed and coarsely chopped
- 4 oz. pitted dates, chopped (about 1/2 cup)
- 1/4 cup water
- 3/4 cup firmly packed brown sugar
- 1 Tbs. fresh lemon juice
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes