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2 pounds fully ripe figs (about 3 C.)
2 T. lemon juice
1/2 C. sugar
3/4 C. margarine, softened
1 C. packed brown sugar
1 3/4 C. flour
1/2 t. baking soda
1/2 t. salt
1 1/2 C. uncooked oats
Remove stems and blossom ends and coarsely chop figs. Place in pan; add lemon juice and sugar. Stir well. Cook over medium heat, stirring often, until reduced to 2 cups. Remove from heat and let cool.
In a large bowl, cream margarine and brown sugar. In another bowl, stir together flour, baking soda and salt. Add to creamed mixture; blend well. Stir in oats.
Spread half of mixture evenly over bottom of a 9 x 13-inch baking dish. Spread fig mixture on top. Top evenly with remaining oat mixture and pat down lightly. Bake in 400° F. oven 20 to 25 minutes until lightly browned. Let cool in pan on a rack. Cut into bars.
2 T. lemon juice
1/2 C. sugar
3/4 C. margarine, softened
1 C. packed brown sugar
1 3/4 C. flour
1/2 t. baking soda
1/2 t. salt
1 1/2 C. uncooked oats
Remove stems and blossom ends and coarsely chop figs. Place in pan; add lemon juice and sugar. Stir well. Cook over medium heat, stirring often, until reduced to 2 cups. Remove from heat and let cool.
In a large bowl, cream margarine and brown sugar. In another bowl, stir together flour, baking soda and salt. Add to creamed mixture; blend well. Stir in oats.
Spread half of mixture evenly over bottom of a 9 x 13-inch baking dish. Spread fig mixture on top. Top evenly with remaining oat mixture and pat down lightly. Bake in 400° F. oven 20 to 25 minutes until lightly browned. Let cool in pan on a rack. Cut into bars.
