4 cups chopped fresh California figs

1 cup water

1 cup honey

¼ teaspoon salt

2 tablespoons grated lemon peel

2 tablespoons flour

2 tablespoons water

2 tablespoons lemon juice

1 cup chopped walnuts

1 cup shortening

¾ cup packed brown sugar

2 cups sifted flour

½ teaspoon salt

3 cups quick-cooking oatmeal

 

Combine figs, water, honey, salt and lemon peel in saucepan; heat and simmer 1-1½ hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and 2 tablespoons water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.

Preheat oven to 350°F. Cream shortening and brown sugar until light and fluffy. Combine 2 cups flour, ½ teaspoon salt and oatmeal; stir into creamed mixture. Divide and press one half oatmeal mixture into bottom of well-greased 9x13 inch pan. Spread evenly with fig mixture. Sprinkle remaining half oatmeal mixture on top and press together lightly.

Bake at 350°F for 25-30 minutes, or until lightly browned around the edges. Cut 4x6 into 24 squares while still warm. Cool completely before removing from pan.