" Vegas Vacation" Wayne Newtons

In tribute of entertainment icon Wayne Newton, we present this delicious snack that's almost as rich as the king of Las Vegas, himself. Made from dried fruit, cinnamon, brown sugar and a touch of bourbon, these bite-sized treats will feed your craving for sweets while packing a kick that a Vegas showgirl would appreciate.

You will need:

  • 4 cups dried figs, apricots, or other dried fruit, stems trimmed
  • 1 cinnamon stick
  • Rind of 1/2 lemon, cut into strips
  • Rind of 1/2 orange, cut into strips
  • 1/4 cup bourbon
  • 1 cup granulated sugar
  • 2 cups white grape juice
  • 1 stick butter, softened
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 2 tablespoons milk
  • 2 1/4 cups all-purpose flour
  • 1 autographed copy of "Danke Schein"

Directions:

  1. Combine the figs, cinnamon stick, citrus rind, bourbon, 1/2 cup of the sugar, and the white grape juice in a medium saucepan over high heat. Bring to a boil; reduce heat to medium and simmer until all but 2 or 3 tablespoons of the cooking liquid has evaporated, stirring often. Remove cinnamon and citrus rind; set aside to cool.
  2. Transfer the warm fig mixture to the work bowl of a food processor and process until smooth, about 30 seconds. Transfer the mixture to a piping bag fitted with a large plain tip and set aside.
  3. Cream together the butter, brown sugar, remaining granulated sugar, vanilla, baking powder, salt, and cinnamon until smooth. Beat in the milk, then the eggs one at a time. Add the flour in 3 batches and beat until just blended. Evenly divide the dough into three discs, wrap each in plastic and refrigerate at least 45 minutes.
  4. Remove one of the dough discs from the refrigerator, place on a floured work surface and roll out into a 6"x 12" rectangle. Cut the rectangle in half lengthwise and carefully pipe the fig mixture down the center of each strip. Brush the sides lightly with water and overlap both over the filling; press lightly to seal.
  5. Repeat with remaining dough and transfer to a parchment lined baking sheet, seam side down. Cover and refrigerate at least 20 minutes before baking. Preheat oven to 350 degrees F.
  6. Cut into 2" bars and bake about 30 minutes, until very lightly golden but not brown.
  7. Wait until the dishes are piled high in the sink, then go on vacation.



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