How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Apricot-Fig Meringue Bars

A fabulous fig puree is smoothed over a crisp cookie-mix crust then topped with fluffy meringue for these luscious dessert bars.

4.0 by 4 people
Rate me!
  • Yields: 24 bars
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 33 mins 350/325 degrees F

Apricot-Fig Meringue Bars



  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Coat foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Stir in the lightly beaten egg until mixture begins to cling together. Press dough into the bottom of the prepared pan.
  2. Bake in the preheated oven for 15 to 18 minutes or until set and lightly browned. Cool crust in pan on a wire rack for 5 minutes. In a food processor, combine figs and preserves. Cover and process until a thick paste forms. Spread fig mixture over the crust. Set aside.
  3. Reduce oven temperature to 325 degrees F. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Spread the meringue over the fig mixture, swirling to create peaks.
  4. Bake for 18 to 22 minutes or until meringue is set and lightly browned. Cool completely in pan on a wire rack. Cut into bars. Lift the cut bars out of the pan. Makes 24 bars.

From the Test Kitchen

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.



Loading... Please wait...