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Homemade Fig Newton Bars Recipe

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4.1 from 9 reviews

These Homemade Fig Newton Bars feature a luscious homemade fig filling simmered to a thick jam consistency and encased in a tender, lightly sweetened crust made with a blend of all-purpose and whole wheat flours. Baked to golden perfection, these bars offer a delightful balance of sweet and slightly tangy flavors with a satisfying chewy texture, perfect for a wholesome snack or dessert.

  • Total Time: 2 hours 15 minutes
  • Yield: 16 bars (4x4 cut)

Ingredients

Filling

  • 8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
  • 2 cups apple juice
  • Pinch salt
  • 2 teaspoons fresh lemon juice

Crust

  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1/2 cup (2 3/4 ounces) whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed (5 1/4 ounces) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla bean paste

Instructions

  1. Prepare the Filling: In a medium saucepan over medium heat, combine the quartered figs, apple juice, and a pinch of salt. Simmer gently, stirring occasionally, until the figs are very soft and the liquid reduces to a syrupy consistency with only 3-4 tablespoons remaining, about 25 to 30 minutes.
  2. Puree the Filling: Let the fig mixture cool slightly, then transfer to a food processor. Add the fresh lemon juice and pulse until the mixture forms a thick jam-like consistency, approximately 8 seconds. Set aside.
  3. Prepare the Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper in both directions, then grease the parchment to prevent sticking.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt until well combined.
  5. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and light brown sugar together until the mixture is light, fluffy, and pale in color, about 3 to 6 minutes.
  6. Add Egg and Vanilla: Beat in the egg and vanilla bean paste until just combined, making sure the mixture is smooth.
  7. Incorporate Dry Ingredients: Stir in the flour mixture gently until just combined. Be careful not to overmix, as this can toughen the dough.
  8. Reserve Top Crust Dough: Remove 3/4 cup of the dough and set aside for the top crust. The remaining dough will be for the base.
  9. Form the Base Crust: Sprinkle the larger portion of the dough evenly into the prepared pan. Use a greased spatula to press it into an even layer, ensuring full coverage.
  10. Bake the Base: Bake the crust in the preheated oven until it just begins to turn golden, about 20 minutes. Remove from oven and set aside.
  11. Prepare Top Crust: Between two sheets of greased parchment paper, roll the reserved 3/4 cup dough into an 8-inch square. Trim the edges if necessary to achieve precise sizing. Keep the dough sandwiched in the parchment and place it in the freezer until ready to use.
  12. Assemble the Bars: Evenly spread the fig filling over the baked base crust. Carefully unwrap the frozen top crust and lay it over the fig filling. Press lightly to adhere. Small tears or holes can be patched; they will not be noticeable after slicing.
  13. Bake the Bars: Return the assembled bars to the oven and bake until the top crust is golden brown, about 25 to 30 minutes. Rotate the pan halfway through baking to ensure even coloring.
  14. Cool and Serve: Allow the fig bars to cool completely in the pan on a wire rack, approximately 2 hours. Once cooled, use the parchment paper to lift the bars from the pan. Cut into squares and serve.

Notes

  • Using either Turkish or Calimyrna figs will provide the best flavor for the filling; dried figs are essential for that authentic taste.
  • Apple juice works well as the simmering liquid, but pure white grape juice is an excellent substitute if desired.
  • Chilling the top crust dough in the freezer makes handling and layering easier without sticking or tearing excessively.
  • Press the base dough evenly to ensure a uniform crust that bakes thoroughly beneath the filling.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These bars freeze well—wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/homemade-fig-newton-bars-recipe/