How to Make Fig Bars
Make the Dough. Cream the butter and sugar, then beat in the egg, followed by the vanilla, and finally the orange zest. Whisk the dry ingredients in a separate bowl, then add to the bowl with the wet ingredients and mix on low speed.
Chill. Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days. (Chilling makes it easier to roll without sticking!)
Make the Filling. Combine all the filling ingredients except the maple syrup in a saucepan with 1/2 cup of water. Bring to a simmer over medium heat, then reduce heat to low and continue to simmer until the figs are soft and the liquid is cooked off.
Process. Transfer the figs to a food processor, add the maple syrup, and process until smooth. Transfer to a large zip-top bag.
Roll Out the Dough. Roll the dough into a 12×12-inch square on a lightly floured work surface. Slice it into four 3-inch strips.
Assemble. Pipe the filling down the middle of each dough strip, then fold the dough over the filling. Flip, seal, and cut into 2-inch pieces. Set the cookies on a greased or lined baking sheet with the seam-side down.
Bake. Place the pan in the oven and bake for 17 to 18 minutes, or until firm. Stack the warm fig bars in an airtight container with a paper towel between each layer; close the container and cool for 6 hours, then ENJOY!