Figgy Piggy Bars
One of the first discussions that Erika and I had for the menu of Figology Part One was dessert. Erika of In Erika’s Kitchen stated firmly, “I want a bacon fig newton.” I believe I rolled my eyes, pouted and muttered under my breath, “when will this bacon craze die?” Then, being the grown up that I sometimes am, set out to research how to create Erika’s idea which she dubbed “Figgy Piggy Bars”.
While pouring over a great many recipes the quaint saying, “Anything worth doing is worth OVER doing” haunted me. Then a light bulb went off—use bacon fat in the cookie dough. Now I was a happy camper.
In the case of Figgy Piggy bars resistance is futile. I ate at least 10 of these bacon fat laden morsels. Other people indulged at the fest as well. Only going to prove that Erika knows her stuff.
- 1 heaping cup of Golden dried figs
- 1 ½ cups water
- 1 cup apple juice
- ¼ cup sugar
- Zest of 1 orange Cara Cara preferred
- 2 oz. bacon fat
- 2 oz. butter
- ½ cup sugar
- 1 egg white room temperature
- 1 tsp vanilla extract
- 1 ½ cup AP flour
- ½ pound of bacon cooked to crispy, cooled
- Bake bacon in the oven until crispy.
- Strain bacon fat into a plastic container and freeze until solid.
- Cool bacon strips and chop to small dice.
- Whip bacon fat, butter and sugar in a bowl until incorporated.
- Add egg white, zest, vanilla and beat until smooth
- Add flour and mix until just incorporated. Don’t over mix
- Wrap in plastic wrap and chill for at least two hours or more
- Cut off stems of figs and chop.
- Put figs, apple juice, water, sugar in pan. Bring to boil. Reduce heat and cook for one and a half to two hours. The liquid should be thick, gooey but still syrupy. Let cool to room temperature.
- Place figs in food processor, add orange zest and blend until a smooth paste is formed. The filling should be spreadable. If too thick add some apple juice.
- Roll chilled dough to approximately 12 inch by 16 inch (or 14 inch) rectangle. Roll as thin as possible.
- Cut the long end of the dough into 4 inch strips.
- Spread a quarter of the fig filling in the middle of each strip. There should be an inch of dough, an inch of filling and an inch of dough.
- Fold ends of dough over the filling and pinch to seal.
- Line a baking sheet with parchment paper. Place the strips of fig filled strips very gently on parchment. Cut to bit sized pieces.
- Chop bacon strips and sprinkle on top of cookies.
- Bake in a 350 oven for 10 to 15 minutes until golden brown.