Snack: Fig and Apricot Bars

Recipe by Vera Kaltinick We love the sweet multigrain crust in these wholesome dried-fruit bars.

Ingredients

6 tbsp. organic sweet butter
1/2 c. evaporated cane juice crystals
2 tsp. organic vanilla extract
1/4 tsp. kosher salt
1/2 c. organic whole wheat flour
1/2 c. organic ground flaxseed
1 1/2 c. organic steel rolled oats
1 tbsp. low-fat organic buttermilk

Instructions

To make the crust: Cream together the butter, sugar, vanilla, and salt in a mixing bowl. Add the flour, flaxseed, and oats. Combine well.
Add the buttermilk and mix until the dough comes together.
Press the dough into the bottom of a well-greased 9-inch-square pan and set it in the refrigerator to chill.
Preheat oven to 375 degrees.
To make the filling: Melt the butter, sugar, milk, and salt in a medium saucepan and bring to a boil. Boil for two minutes, stirring constantly. Add the dried fruits and almond extract and remove from the heat. Let the mixture sit for 15 minutes to soften the fruit.
Spread the filling over the chilled crust and bake for 12 minutes. Remove from the oven and sprinkle with chopped nuts.
Bake for an additional 13-15 minutes, until the fruit mixture bubbles and separates from the pan. Cool on a rack for 45 minutes.
After cooling, loosen edges from the pan with a pastry scraper so they don't solidify onto the pan. Cover and allow the bars to rest overnight before cutting and serving.