Figgy Bars

• 5 ounces black mission figs, finely chopped (scant 1 cup)
• 12 cup water
• 1 cup quick-cooking oats, uncooked
• 34 cup packed brown sugar
• 13 cup dark molasses
• 3 tablespoons trans fat-free extra-light vegetable oil spread (60% to 70% oil)
• 1 large egg
• 12 cup all-purpose flour
• 12 cup toasted wheat germ
• 1 teaspoon pumpkin pie spice
• 1 teaspoon grated orange rind
• 12 teaspoon salt
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 1 cup confectioners' sugar
• 2 tablespoons brandy
• 1 tablespoon warm water

1. Preheat oven to 350F Lightly spray 13" by 9" metal baking pan with nonstick cooking spray.
2. Line pan with foil so that foil extends 2 inches over short sides of pan.
3. Spray foil with cooking spray.
4. In 4-quart saucepan, combine figs and water; heat to boiling over high heat.
5. Remove saucepan from heat; stir in oats.
6. Stir sugar, molasses, and vegetable oil spread into fig mixture in saucepan until blended.
7. Stir in egg.
8. Add flour and remaining bar ingredients and stir until combined.
9. Pour batter into prepared pan; spread evenly.
10. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean.
11. Cool in pan on wire rack 10 minutes.
12. Glaze: In small bowl, stir all glaze ingredients until blended.
13. Lift cookie by foil ends and place on rack.
14. Brush glaze on hot cookie.
15. Cool completely.
16. When cool, cut lengthwise into 4 strips; cut each strip crosswise into 4 rectangles.
17. Cut each rectangle diagonally in half into 32 triangles.
18. Store in tightly covered container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.

black mission, water, oats, brown sugar, dark molasses, trans fatfree, egg, flour, toasted wheat germ, pumpkin pie spice, orange rind, salt, baking soda, baking powder, sugar, brandy, water

Taken from www.food.com/recipe/figgy-bars-271018 (may not work)