WOW – I can’t believe how fast this year is going by. It’s fall & I am so excited. For me September means lots of baked recipes, lots of caramel flavored things & figs, apples & pears. I know many are already into pumpkin. But I really feel that with all the attention pumpkin gets through October & November – I really want to hold off as much as I can on the pumpkin flavored things until then. So I am focused on all my other favorite flavors right now. I love the flavors of fall & that wonderful smell drifting through my house. Since I have not made a crumble bar recipe in a really long time, I decided to take a jar of that wonderful fig butter I shared a little bit ago & pair it with some buttery crumble bars. Then I topped the Fig Crumble Bars with a drizzle of glaze. But not just any ol’ glaze. I made this salted caramel mocha glaze that was absolutely perfect with the fig butter. Oh my – the family is sure loving the tastes of fall coming out of the kitchen right now.
I know I say this a lot- but it’s true, this recipe is SO EASY. If you can mix a couple ingredients in a bowl & then bake – then you can do these. Really- that’s all there is to it. Don’t you love quick & simple recipes? When I whipped these up I also had 3 other recipes to make in that same slot of time in the kitchen. When I have that much to do- quick is key. I love that clean up is easy too.
You know- you could use whatever flavor spread you want in these. I just happened to have all this fig butter on hand. Maybe next time I will make some with my pumpkin butter.
Such buttery goodness paired with that wonderful salted caramel mocha drizzle. Oh so YUMMY!
I’m telling you – these are the perfect way to kick off the fall baking season.
Fig Crumble Bars
- 1 pkg white cake mix
- 2-1/2 cups quick oats
- 1-1/2 sticks butter- melted
- 8 ounces fig butter
- 2 cup confectioners sugar
- 2-3 tbsp International Delight Salted Caramel Mocha coffee creamer
- Preheat oven to 375 conventional/ 350 convection
- Line a 10x10 baking pan with parchment- set aside
- In a large bowl, combine cake mix & oats.
- Pour in melted butter & mix with a large spatula until crumbly
- Pour 3/4 of the mix in your prepared pan & press down into an even layer
- Add fig butter- spreading into a thin, even layer
- Sprinkle remaining crumb mixture over the top
- Bake 20-25 minutes- or until golden.
- Remove & cool completely before frosting & cutting
For the frosting
- Place confectioners sugar in small bowl
- Whisk in creamer one tablespoon at a time until it's thin enough to pipe across in a pattern but still thick enough to hold it's shape.
- Transfer to pipping bag or a small zip top bag with the corner cut off
- Pipe on in desired pattern
- Cut into bars - enjoy
- *Store in an airtight container in the refrigerator
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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