Make the Fig Filling:

1. Cook the figs: In a medium saucepan, combine the chopped figs, orange juice, water, honey, orange zest, cinnamon, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until the figs are very soft and the liquid has mostly evaporated.
2. Blend until smooth: Transfer the cooked fig mixture to a food processor and add the vanilla extract. Pulse until you have a thick, jam-like consistency. You can leave it slightly chunky or make it completely smooth—your preference! Set aside to cool while you make the crust.

Make the Crust:

3. Process dry ingredients: In the food processor (no need to wash it after the filling), combine the flour, sugar, and salt. Pulse a few times to mix.
4. Cut in the butter: Add the cold butter cubes and pulse 10-15 times until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Add wet ingredients: Add the egg and vanilla extract. Pulse until the dough starts to come together. If it’s still too dry and crumbly, add cold water one tablespoon at a time, pulsing between additions, until the dough holds together when pressed.
6. Divide the dough: Remove the dough and divide it into two portions—one slightly larger (about ⅔) and one smaller (about ⅓).

Assemble the Fig Bars:

7. Preheat and prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
8. Press bottom layer: Press the larger portion of dough evenly into the bottom of the prepared pan. Use your hands or the bottom of a measuring cup to create an even layer.
9. Spread the filling: Spread the cooled fig filling evenly over the bottom crust, leaving a small border around the edges.
10. Add top layer: Take the remaining dough and either crumble it over the top or roll it out between two pieces of parchment paper and place it over the filling. If rolling, you can cut it into strips for a lattice pattern if desired.
11. Bake: Bake for 32-37 minutes, until the top is light golden brown and the edges are slightly darker. The center should look set, not jiggly.
12. Cool completely: Let the bars cool in the pan for at least 30 minutes, then use the parchment overhang to lift them out. Cool completely on a wire rack before cutting—this is important for clean cuts! Use a sharp knife to cut into 16 squares.