Total Calories: 2,919
Put the figs, pineapple juice, and vanilla bean in a medium saucepan over medium-low heat and cook, stirring occasionally, for 15 minutes. Decrease the heat to low and cook until the figs are soft, about 5 minutes. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Let cool for 20 minutes. Transfer to a food processor and process until smooth.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Put half of the dough on the lined baking sheet and put a piece of parchment paper on top. Use a rolling pin to roll out the dough until it is about 1/8 inch thick. Remove and set aside. Roll out the remaining half of the dough in the same fashion until it is the same size and shape as the first half. Put both pieces of dough on the lined baking sheet and bake for 10 minutes to make two crusts. Let cool for 10 minutes.
Spread the fig mixture in a single layer on one of the crusts. Carefully position the other crust on top of the fig mixture. Bake until the top crust is well browned, about 15 minutes. Let cool for at least 2 hours before cutting into 2-inch pieces. Covered and stored in the refrigerator, Fig-Pecan Bars will keep for 1 week.
Note: If you put the cooled top crust in the freezer for 10 minutes before putting it on top of the fig mixture, it will be easier to handle and less likely to break.
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