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Chocolate Fig Pecan Bars


2 cups all-purpose flour
3/4 cup sugar, divided
10 tablespoons butter or margarine
1 package (8-ounce) BLUE RIBBON ORCHARD CHOICE or SUN-MAID Mission or Calimyrna Figs, chopped
3/4 cup chopped pecans
2/3 cup semisweet chocolate morsels
3 large eggs
3/4 cup light corn syrup
1 teaspoon vanilla extract

Heat oven to 350 deg F. In medium bowl, stir together flour and 1/4 cup sugar. Add butter, cut into small pieces. With pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse crumbs. (Mixture will be dry.) Press crust in bottom of lightly greased 13-x-9-inch baking pan. Bake for 15 minutes or until edges begin to brown. Sprinkle figs, pecans and chocolate morsels over crust. Lightly beat eggs, gradually beat in remaining 1/2 cup sugar, corn syrup and vanilla until well blended. Pour over crust. Return to oven for 20 to 30 minutes or until filling is firm around edges and slightly soft at center. Cool on wire rack. Cut into bars.

Makes 32 bars.

Per serving: Calories 170; Protein 2g; Fat 7g; Carbohydrates 25g; Sodium 52mg; Dietary Fiber 1g; Cholesterol 30mg.




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