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Homemade Fig Newton Bars Recipe

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4.1 from 7 reviews

These Homemade Fig Newton Bars are a delightful twist on the classic cookie, featuring a luscious fig filling simmered to perfection and encased in a tender, buttery crust made from a blend of all-purpose and whole wheat flours. With a golden, flaky top crust and rich, fruity center, these bars are perfect for snacking or dessert and showcase the natural sweetness of figs balanced by a hint of fresh lemon juice.

Ingredients

Filling

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

Crust and Topping

  • 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 extract

Instructions

  1. Make the Filling: In a medium saucepan over medium heat, simmer the stemmed and quartered figs with apple juice and a pinch of salt. Stir occasionally until the figs are very soft and the liquid reduces to a syrupy consistency, about 25 to 30 minutes. There should be only 3-4 tablespoons of liquid remaining.
  2. Puree the Filling: Allow the fig mixture to cool slightly. Then, puree it in a food processor with fresh lemon juice until it forms a thick jam-like consistency, approximately 8 seconds.
  3. Prepare for Baking: Adjust an 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 and grease the paper lightly.
  4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt until well combined.
  5. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 6 minutes.
  6. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated.
  7. Combine with Dry Ingredients: Gently stir in the flour mixture until just combined to form the dough.
  8. Reserve Dough for Topping: Set aside 3/4 cup of dough for the topping.
  9. Press Crust: Sprinkle the remaining dough evenly into the prepared baking pan and press into an even layer using a greased spatula.
  10. Bake the Crust: Bake the crust until it just begins to turn golden, about 20 minutes.
  11. Prepare Top Crust: Roll the reserved 3/4 cup dough between two sheets of greased parchment paper into an 8-inch square. Trim edges if necessary. Keep the dough sandwiched in parchment and freeze on a baking sheet until ready to use.
  12. Assemble Bars: Spread the fig filling evenly over the hot crust. Remove the frozen top crust from the freezer, unwrap, and lay it gently over the filling, pressing lightly to adhere. Imperfections are fine, as they won’t show once cut.
  13. Bake the Bars: Bake the assembled bars until the top crust is golden brown, about 25 to 30 minutes. Rotate the pan halfway through baking for even cooking.
  14. Cool and Serve: Let the bars cool completely in the pan set on a wire rack, approximately 2 hours. Use the parchment paper to lift the bars from the pan, cut into squares, and serve.

Notes

  • Use either dried Turkish or Calimyrna figs for the best flavor and texture in the filling.
  • Apple juice is used to simmer the figs, adding natural sweetness; avoid apple juice with added sugar.
  • Freezing the top crust dough before placing it over the filling helps maintain its shape during baking.
  • The crust dough contains both all-purpose and whole wheat flour for a hearty texture and balanced flavor.
  • Don’t worry about imperfections in the top crust; they will be unnoticeable once the bars are cut and served.
  • Cooling the bars fully before cutting ensures clean slices and better texture.

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