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Cherry Fig Merlot Bars
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Cherry Fig Merlot Bars
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The plump figs and chewy cherries make this snack bar a succulent treat. Adding Merlot to the filling enhances the flavors of the fruit ensuring this delicous bar will be a hit with all of those who try them.

Prep time
Bake/Cook time
20 bars
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Cherry Fig Merlot Bars
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
20 bars



  • 8 ounces dried mission figs, halved and stems removed
  • 8 ounces dried tart cherries
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup merlot wine
  • 1 cup water
  • 1 teaspoon pure almond extract
  • 1/8 teaspoon ground cinnamon

Crust and topping


  1. Preheat oven to 325°F.
  2. In a 3 quart non-stick saucepan combine fig halves, dried cherries, sugar, merlot wine, water, almond extract, and ground cinnamon. On medium-high heat, bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes uncovered. Set aside to cool 15 minutes.
  4. Transfer the cherry-fig mixture to a large 11 cup food processor. Process for 20 seconds.
  5. Use a large rubber spatula to scrape down the sides of the bowl, and continue to process for 20 more seconds or until smooth. Transfer mixture to a medium bowl and set aside.
  6. Lightly spray a 11 x 15 x 2 inch baking pan with non-stick cooking spray and flour added.
  7. In a large food processor, combine ingredients for crust and topping: flour, sugar and baking powder. Turn on processor and quickly add the 2 sticks of unsalted butter slices and almond extract. Keep machine running for 30 more seconds or until mixture just starts to come together. Mixture will stick to sides and will stick together when pinched. Reserve 1 1/4 cups of crumb mixture and set aside.
  8. Place the rest of crumbs in the prepared baking pan and use large wooden spoon to evenly press crumbs on entire bottom of the pan.
  9. Bake crust at 325°F for 15 minutes or until edge is a very light brown. Remove from oven and using a large rubber spatula, spread cherry-fig filling evenly over the crust.
  10. Sprinkle reserved crumbs evenly over the top and return to oven. Bake an additional 35 minutes or until edges are very light brown and filling is slightly bubbling.
  11. Cool pan on a large cooling rack until no longer hot before cutting. When ready to serve, use a large knife and cut 20 bars, approximately 3 x 2 1/2 inches.
  12. Serve each bar on a small dessert plate. Cover and refrigerate any leftovers.
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