Chocolate and fig bars

Fig and chocolate bars are made for each other. The bars can be stored in an airtight container at room temperature for up to three days.

They can be wrapped and frozen for up to a month. Adapted from Sweet! by Mani Niall.

Servings: 32 small bars

For the ganache

For the dough and topping

Ganache: Heat the cream in a saucepan over low heat until it has warmed through. Remove from the heat and add the chocolate chips.

Let stand for 3 minutes, until the chips have softened, then stir to incorporate. Add butter; stir until the butter has melted and a smooth ganache is formed. Let it cool for about 20 minutes.

Dough and topping: Preheat the oven to 350 degrees. Lightly grease the bottom and sides of the baking pan with non-stick cooking oil spray, then line the bottom and sides with parchment paper.

Whisk together the flour, baking powder and salt in a medium bowl. Add two cups of the oats and mix it.

Combine butter and brown sugar in bowl of a stand mixer or a hand-held electric mixer. Beat until the mixture is fluffy.

Reduce speed and add the egg and vanilla extract. Add the flour mixture in several additions, mixing until the dough comes together; it should not be absolutely smooth.

Transfer three-quarters of the dough to the prepared baking pan and press it evenly over the parchment paper. Sprinkle chopped figs on the dough, pour cooled ganache over the figs.

Combine the remaining dough with the remaining 1 cup of oats in the same bowl used for the flour mixture. Mix the oats and the dough to form a crumbly streusel topping. Spread it evenly over the ganache.

Bake for 30 to 35 minutes, until the topping is golden brown. Remove the pan and let it cool. Use the parchment paper to lift the baked bar on to a cutting board. Cut it into 32 roughly square-shaped bars.

Nutrition per serving: 178 calories, 2g protein, 25g carbohydrates, 8g fat, 5g saturated fat, 24mg cholesterol, 46mg sodium, 2g dietary fibre