[Mel’s note: I’m slowly getting back into baking — whee! — but in the meantime, I want to share some of the original recipes I crafted for Table Matters with all of you. Recipes are my own, but I will be featuring the images of some talented photographers who were kind enough to make my desserts look damn near magical]
Bake these when you want to impress people with something decadent, yet quirky. The honey and figs — either chopped or jammed — are a perfect match, and the slightly salty pretzel crust keeps the dessert bars from being too sweet.
Cut these on the small size: Anything larger than a 1 x 2-inch rectangle will be too much due to their richness. Turkey and Calimyrna figs are both easier to find dried, but feel free to use fresh if you can find them.
For the jam, I like to use this recipe from the Kitchn when I’m working from dried figs.