Dried Fruit Bars
adapted from The Essential Book of Jewish Festival Cooking
1 stick of butter
1 C white sugar
1 C flour
2 C dried fruit, chopped
1 C chopped nuts
2 t vanilla extract OR 3 T Amaretto
Since there is still a little space left in my freezer, I doubled the recipe. I can't make more hours in the day, but I can make sure that this one is more productive.
One batch had figs, dates and pistachios.
First, melt the butter and sugar together in your saucepan for about four minutes, or until it's not too grainy. Remember, my recipe is doubled.
If you want to serve this to company, cool on the counter for an hour, and then put it in the fridge for several hours, since cold bar cookies slice evenly. Otherwise, I recommend doing some aggressive quality control testing soon after you take it out of the oven. BUT, remember that this has substantial quantities of dried fruit in every bar. If you eat six of them, you might feel it later. Just sayin'. On the plus side, it's easy to convince yourself this is health food. A person might even eat them for breakfast. Hypothetically.
I think these are prettiest if you divide the pan in thirds, and then slice each section into finger-widths that show the fruit and nuts.