Fig-tastic Bars

Dive into the delectable world of homemade fig bars with this extraordinary recipe! A modern take on the beloved classic Fig Newton cookie, these “Figgin’ Fabulous Fig Bars” transform the iconic treat into a convenient, irresistible bar format. Perfectly moist, bursting with natural fig flavor, and wonderfully satisfying, they’re the ideal companion to a tall, cold glass of milk, a morning coffee, or an afternoon tea. Prepare to discover your new favorite sweet indulgence!

There’s a special kind of magic that happens when a generous neighbor shares the bounty of their garden. In my case, it was a colossal bag brimming with plump, ripe figs straight from her family’s thriving fig tree. The moment I laid eyes on them, I knew exactly what culinary adventure awaited: crafting these magnificent Figgin’ Fabulous Fig Bars. It was an instant inspiration, a call to the kitchen that I simply couldn’t resist.

My wonderful neighbor, Lynn, arrived with the most exquisite Black Mission figs – deep purple, perfectly soft, and smelling subtly sweet. Their beauty was captivating, and the thought of transforming them into something truly special sparked immediate joy. Forget any preconceived notions of what a fig bar should be; these were destined to be beyond comparison, a true celebration of fresh, seasonal produce.

Contents

Crafting The BEST Homemade Fig Bars

The quest for the ultimate fig bar led me to combine the best elements of two fantastic recipes. I had long admired a fig bar recipe from America’s Test Kitchen’s acclaimed book, “The Perfect Cookie,” particularly their inventive approach to the dough. Knowing my husband, Tom, is an ardent fan of classic Fig Newton cookies, I was confident that a homemade version, especially in an easier-to-make bar form, would be a huge hit. This was the perfect opportunity to put that recipe to the test, albeit with a slight modification to accommodate my fresh harvest.

America’s Test Kitchen’s recipe typically calls for dried figs, but with my abundance of fresh figs, I opted to adapt the fig filling recipe from Bon Appétit’s renowned Homemade Fig Newton recipe. This filling, which I’d made before and absolutely adored, proved to be the ideal complement to ATK’s sophisticated dough. The synergy between the two was simply perfect, creating a flavor profile that was both familiar and excitingly fresh.

The cooked-down fig filling amounted to approximately 1½ cups, which was the ideal quantity for generously layering between the two tender crusts. The consistency was just right – thick, jammy, and intensely fig-flavored. After several rounds of taste-testing with friends and family, the unanimous verdict was in: these “Figgin’ Fabulous Fig Bars” were a resounding success. They offered a delightful balance of fruit and crust, making them an instant crowd-pleaser and a perfect representation of fresh fig season.

Essential Ingredients for the Fig Filling

The heart of these fabulous fig bars lies in their rich, vibrant filling. Simplicity is key, allowing the natural sweetness of the figs to shine through, enhanced by a few complementary ingredients:

Black Mission figs: The star of the show. These figs are known for their deep, sweet flavor and beautiful dark skin, creating a luscious, dark purple filling. Using fresh figs elevates the taste far beyond what dried figs can offer, imparting a bright, earthy sweetness that is truly unparalleled.
Orange juice: A splash of fresh orange juice adds a bright, zesty counterpoint to the figs’ sweetness. It helps to loosen the mixture initially, allowing the figs to break down beautifully, and contributes a subtle citrus aroma that makes the filling even more inviting.
Honey: While figs are naturally sweet, a touch of honey deepens the flavor profile and adds a lovely glaze-like quality to the cooked filling. It also helps achieve that perfect jammy consistency, ensuring the filling is tender yet firm enough to hold its shape within the bars.
Kosher salt: Just a pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors. It prevents the filling from tasting overly sweet and brings out the nuanced notes of the figs and orange.

The Perfect Crust: Fig Bar Dough Ingredients

The crust for these fig bars is a stroke of genius, providing the ideal tender, slightly chewy texture that cradles the sweet fig filling. America’s Test Kitchen truly excelled in creating a dough that is both robust and flavorful:

All-purpose flour: Forms the primary structure of the crust, providing a tender crumb.
Whole wheat flour: This is where the depth of flavor comes in! The addition of whole wheat flour gives the bars a complex, slightly nutty taste and a more substantial texture, distinguishing them from ordinary cookie bars. It also adds a subtle wholesome earthiness that pairs beautifully with the figs.
Baking powder: Ensures a slight lift and a tender, cake-like consistency in the crust, preventing it from being too dense.
Salt: Essential for balancing the sweetness of the sugar and vanilla, making the overall flavor profile more rounded and pronounced.
Unsalted butter: Softened butter contributes to the rich, buttery flavor and helps create a tender, melt-in-your-mouth texture. Using unsalted butter allows you to control the exact amount of salt in the recipe.
Light brown sugar: Adds moisture and a delicate caramel-like sweetness that complements the figs perfectly. Its slightly coarser texture also contributes to the bar’s pleasant chewiness.
Egg: Acts as a binder, holding the dough together, and adds richness and structure to the crust.
Vanilla extract: A touch of vanilla enhances all the other flavors, adding a warm, aromatic note that is universally loved in baked goods.

One of the brilliant aspects of America’s Test Kitchen’s dough recipe is the inclusion of whole wheat flour alongside all-purpose flour. This isn’t just for texture; it imparts a wonderfully complex, slightly nutty flavor that elevates these bars beyond a simple sweet treat. Furthermore, transforming the classic fig cookie into a bar format is pure genius. It simplifies the baking process immensely – no tedious individual cookie shaping! Plus, making them into bars means you get to enjoy a more generous layer of that glorious, sweet fig filling in every single bite. It’s a win-win for flavor and convenience!

The entire process, from cooking the luscious fig filling to baking the final bars, is surprisingly straightforward. The fig filling requires about 30-35 minutes on the stovetop to cook down into a thick, jammy paste, followed by a cooling period to ensure it sets properly. Once cooled, it’s spread generously over a perfectly pre-baked crust, topped with a second layer of tender dough, and then baked until golden brown. Patience is key at the end; allowing the bars to cool for at least two hours before cutting ensures clean, beautiful squares that hold their shape. I prefer to slice mine into 9 large, satisfying squares, but the recipe is flexible enough to yield 16 smaller bars, perfect for sharing or portion control.

These homemade fig bars are not just a delicious dessert; they make for a fantastic, wholesome snack, especially ideal for the back-to-school season. Imagine tucking one of these special treats into your kiddo’s lunchbox – a delightful surprise that’s far superior to any store-bought alternative. They’re also wonderful for entertaining, potlucks, or simply enjoying a quiet moment with a cup of tea. So go ahead, treat yourself and your loved ones to these truly fabulous fig bars. Enjoy every single bite!

Expert Tips for Fig Bar Success

To ensure your homemade fig bars turn out absolutely perfect, keep these essential tips in mind:

Parchment Paper is Your Friend: When rolling out the top layer of dough, generously spray *both* pieces of parchment paper with nonstick cooking spray. This crucial step prevents the dough from sticking, making it much easier to handle and transfer precisely onto the fig filling. Without it, you’ll find the soft dough incredibly difficult to work with.
Achieving the Perfect Fig Filling Consistency: The fig mixture needs to cook until it is incredibly soft and virtually no liquid remains. This typically takes about 25-30 minutes over medium heat. Stir frequently to prevent the mixture from sticking to the bottom of your saucepan and ensure even cooking. Once soft, use a potato masher or the back of a sturdy wooden spoon to break down the figs into small, jam-like pieces. Continue cooking for another 5 minutes, stirring constantly, until the mixture transforms into a thick, paste-like consistency. This thick texture is vital for a well-structured bar.
Proper Cooling for the Filling: After cooking, immediately remove the fig mixture from the heat. To speed up the cooling process and ensure it sets properly, spread the warm jam thinly onto a plate or a shallow dish. Chill it, uncovered, in the refrigerator for at least one hour. This allows the filling to firm up, making it easier to spread evenly and preventing it from oozing out during baking.
Don’t Overmix the Dough: When combining the wet and dry ingredients for the crust, mix just until the flour streaks disappear. Overmixing can develop the gluten too much, resulting in a tough, rather than tender, crust.
Cool Completely Before Cutting: Patience is truly a virtue with these bars! While it’s tempting to dive in, allowing the baked bars to cool completely on a wire rack for at least 2 hours (or even longer) is essential. This allows the filling to fully set and the crust to firm up, ensuring clean, beautiful slices without crumbling.

More Delicious Cookie Bar Recipes to Enjoy

If you loved these fig bars, be sure to explore more delightful cookie bar creations. They’re perfect for any occasion!

Lemon Blueberry Cheesecake Blondie Bars
Peanut Butter and Jelly Bars
Easy Toffee Chocolate Chip Bars

A stack of three fig bars on a white plate with a bottle of milk in the background

Figgin’ Fabulous Fig Bars

Author: MaryAnn Dwyer

Servings: 16 bars

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These Figgin’ Fabulous Fig Bars are a spinoff of the classic Fig Newton Cookie yet in bar form. They’re absolutely delicious and perfect with a tall cold glass of milk!

Prep Time: 30 mins

Cook Time: 35 mins

Chilling Time: 1 hr

Total Time: 2 hrs 5 mins

Ingredients

Fig Filling

2 pints Black Mission figs, stems trimmed and quartered
¾ cup freshly squeezed orange juice
6 Tbsp honey
¼ tsp. kosher salt

Crust

¾ cup whole wheat flour
¾ cup all-purpose flour
½ tsp. baking powder
¼ tsp. salt
6 Tbsp. unsalted butter, softened
¾ cup light brown sugar, firmly packed
1 large egg
2 tsp. vanilla extract

Instructions

Fig Filling

Cook figs, orange juice, honey, and salt in a large saucepan over medium heat, until figs are very soft and no liquid remains, about 25–30 minutes, stirring often.
Use a potato masher or a large wooden spoon to smash the figs into small pieces. Continue to cook until the mixture is very thick and paste-like, about 5 minutes, stirring often to prevent sticking.
Remove from heat and spread the jam evenly onto a plate. Chill, uncovered, in the refrigerator for about one hour to cool completely.

Crust

Line an 8-inch square baking pan with foil, leaving an overhang on the sides. Spray the foil with nonstick cooking spray and set aside. Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together both flours, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-6 minutes. Add the egg and vanilla extract and beat until just combined.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Set aside ¾ cup of the dough for the topping. Transfer the remaining dough to the prepared pan, pressing it firmly and evenly into the bottom layer. Use a greased spatula or your fingers to achieve a smooth surface. Bake until golden, about 15-20 minutes.
While the bottom crust is baking, roll the reserved ¾ cup of dough between two sheets of parchment paper that have been generously sprayed with nonstick cooking spray. Roll into an 8-inch square, trimming edges as needed to create a neat square. Transfer the parchment with the rolled dough to a baking sheet and place in the freezer to firm up slightly.
Once the bottom crust is baked, spread the cooled fig mixture evenly over it in the pan. Carefully lay the chilled top crust over the filling, pressing lightly to adhere.
Bake until the top crust is lightly golden brown, about 25-30 minutes, rotating the pan halfway through the baking time for even baking.
Remove the bars from the oven and transfer the pan to a wire rack to cool completely, about 2 hours. Use the foil overhang to carefully remove the cooled bars from the pan. Cut into squares using a sharp knife.
Store the fig bars in an airtight container in the refrigerator for optimal freshness.

Notes

Make sure to spray both pieces of your parchment paper when you roll out the top portion of your dough. If you don’t, it will be very hard to work with.
You will need to cook your fig mixture until they are very soft and until no liquid remains. This will take about 25-30 minutes over medium heat. Stir occasionally so the mixture doesn’t stick to the bottom of your saucepan. You’ll then break your figs up with a masher or the back of a wooden spoon and continue to cook for 5 minutes until the mixture is paste-like.
I removed my fig mixture from the heat to cool a bit before spreading the mixture on a plate to totally cool in the fridge, uncovered for about an hour.

Nutrition

Keyword: back to school, cookie bars, figs, homemade fig bars, fig newtons

Cuisine: American

Course: Dessert, Snack

Before your first bite, snap a photo and share! If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Adapted from America’s Test Kitchen The Perfect Cookie and Bon Appétit.