Fig Newton Bars
Indulge in the nostalgic, chewy goodness of homemade Fig Newton Bars—a wholesome twist on the classic cookie! These bars feature a naturally sweet and luscious filling made from dried figs, water, and a splash of tangy lemon juice, layered between soft, buttery dough infused with a hint of vanilla. A blend of whole wheat and all-purpose flours adds a heartier texture, while the delicate balance of brown and granulated sugars creates a perfectly caramelized crust. Baked to golden perfection, these fig bars make for a delightful snack or dessert that’s both satisfying and easy to make. With only 30 minutes of baking time, this simple yet elegant treat is perfect for meal prep, lunchbox goodies, or your next coffee break. Start your batch today and savor the comfort of freshly baked Fig Newton Bars!
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Recipe Information
Ingredients
- 2 cups Dried figs
- 1 cup Water
- 2 tablespoons Lemon juice
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
For the filling: Combine dried figs, water, and lemon juice in a saucepan. Cook over medium heat until the figs are soft and the liquid is mostly absorbed (about 10 minutes). Let the mixture cool slightly, then blend into a smooth paste using a food processor. Set aside.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and milk, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Divide the dough in half.
On a floured surface or between two sheets of parchment paper, roll out one half of the dough into a rectangle roughly the size of the prepared baking dish. Transfer it to the dish, pressing it evenly to cover the bottom.
Spread the fig filling evenly over the dough layer.
Roll out the second half of the dough and carefully place it over the fig filling. Press down gently and seal the edges.
Bake for 25-30 minutes, or until the top is lightly golden brown. Remove from the oven and allow the bars to cool completely in the pan.
Once cooled, cut into 12 rectangular bars. Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 478.9 g | 174% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 272.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
