Fig Bars

Soft, chewy, and naturally sweet, these homemade Fig Bars are a wholesome twist on the nostalgic store-bought snack. With a lightly sweet whole grain crust and a rich, jammy fig filling infused with citrus and maple, they’re a delicious treat for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

These Fig Bars deliver all the comforting flavor of the classic fig cookies but with more natural ingredients and a homemade touch. The dough is made with a mix of whole wheat and all-purpose flour, while the filling features real dried figs, orange juice, and maple syrup for a naturally sweet and zesty flavor. They’re make-ahead friendly and perfect for meal prepping a healthier treat the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
unsalted butter (room temperature)
brown sugar (light or dark)
egg (room temperature)
pure vanilla extract
orange zest
all-purpose flour
whole wheat flour
baking soda
kosher salt

For the filling:
dried black mission figs
freshly squeezed orange juice
orange zest
kosher salt
water
pure maple syrup

Directions

1. Make the dough:
   In a stand mixer with a paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy (about 2 minutes). Add the egg, then the vanilla and orange zest, beating well after each.

2. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

3. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

4. Make the filling:
   In a medium saucepan, combine the figs, orange juice, orange zest, salt, and ½ cup water. Bring to a simmer over medium heat, then reduce to low and cook until the figs are soft and most of the liquid is absorbed, about 10 minutes.

5. Transfer the mixture to a food processor, add the maple syrup, and blend until smooth, scraping the sides as needed. Transfer the fig paste to a large zip-top bag.

6. Preheat the oven to 350°F and grease a baking sheet or line it with parchment paper.

7. On a floured surface, roll out the chilled dough into a 12×12-inch square, about ¼ inch thick. Cut into four equal 3-inch-wide strips.

8. Snip a corner off the bag with the fig filling and pipe a 1-inch-wide line down the center of each dough strip.

9. Fold the long sides of the dough over the filling, overlapping slightly to create a log shape, as if folding a letter. Flip the log seam-side down and gently press to seal. Slice into 2-inch pieces.

10. Place the bars seam-side down on the prepared baking sheet. Bake for 17–18 minutes, until the bars are set and lightly golden.

11. Immediately stack the warm cookies in an airtight container, placing a paper towel between layers. Seal and let rest for at least 6 hours to soften before serving.

Servings and timing

• Servings: 20 bars

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 8 hours 50 minutes (includes chilling and resting)

Variations

• Nutty fig bars: Add finely chopped walnuts or almonds to the fig filling for added texture.

• Citrus twist: Swap orange zest for lemon zest for a tangier flavor.

• Spiced dough: Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.

• Gluten-free: Use a gluten-free flour blend in place of the wheat and all-purpose flours.

• Date substitute: Substitute half the figs with dried dates for a slightly different flavor and sweetness.

Storage/Reheating

• To store: Keep fig bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. Bring to room temperature before serving.

• To freeze: Freeze cooled bars in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight or at room temperature.

FAQs

Can I use store-bought fig spread instead of making the filling?

Yes, you can use a thick store-bought fig jam or spread, but the homemade filling offers a fresher flavor with less added sugar.

Do I need a stand mixer to make the dough?

No, you can use a hand mixer or mix by hand, though a stand mixer makes the process easier and faster.

Can I skip the resting time after baking?

Resting the bars while warm in an airtight container helps achieve a soft, chewy texture. Skipping this step may result in firmer bars.

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and refrigerated until ready to use.

What if I don’t have whole wheat flour?

You can substitute all-purpose flour for the whole wheat portion, though the flavor and texture will be slightly different.

Are these bars very sweet?

They are naturally sweetened with figs and a touch of maple syrup, making them less sugary than store-bought versions.

How do I keep the dough from sticking when rolling?

Use a lightly floured surface and rolling pin, and let the dough warm slightly if it’s too cold to work with.

Can I add other fruits to the filling?

Yes, try adding a few dried apricots or dates with the figs for a twist on flavor.

What’s the best way to cut the bars?

Use a sharp knife or pizza cutter for clean, even cuts.

Can I double the recipe?

Yes, just be sure to bake in batches or use multiple trays.

Conclusion

These homemade Fig Bars are a delicious and nutritious alternative to store-bought cookies, made with wholesome ingredients and packed with naturally sweet fig flavor. With a soft, chewy crust and a rich fruit filling, they’re a perfect make-ahead snack or dessert for both kids and adults. Once you taste the freshness of these bars, you’ll never go back to the packaged version again.

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