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1 pound dried figs, chopped
1 cup sugar
1/2 cup orange juice
1-1/2 sticks butter (3/4 cup), softened
2/3 cup firmly packed dark brown sugar
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups quick-cooking oats
1/2 cup milk
Combine filling ingredients in a heavy saucepan and bring to a simmer.
Cook, stirring frequently to prevent sticking, until the mixture forms a
thick paste, about 20 minutes. Cool and reserve.
In a mixing bowl, cream together the butter and brown sugar. In separate bowl, mix together the flour, baking powder, salt, cinnamon, and oats. Stir the dry mixture into the butter-sugar mixture alternately with the milk to form a dough.
Preheat the oven to 350°F. Grease a 9x13-inch cake pan. Press half of the dough into the pan in an even layer. Spread the filling evenly over the dough and then spread the remaining dough over the filling.
Bake until nicely browned, 20 to 25 minutes. Cut into 1-1/2-inch squares and cool in pan on a wire rack. Store, tightly wrapped, in a cool place.
Recipe yields about 4 dozen bar cookies