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Fig Cookie Bars
When I was a kid my parents were pretty strict about not keeping “junk food” in the house. We never had things like potato chips, packaged cookies, or pop readily available to us. They were all reserved for a treat – a birthday party, eating out, sleepovers, etc. The only snack I remember being in the house pretty much all the time was pretzels, but forget it when it came to anything else. It wasn’t really until high school that I started trying different types of packaged cookies, and through four years of hanging out at friends’ houses, weekend retreats, and bus trips, I emerged with three loves: soft-baked chocolate chip cookies, pink-iced animal cookies, and Fig Newtons. Only one still tugs at my heart strings today – my beloved Fig Newtons. I can do without any other store-bought treat, but any time I see those in the store I immediately want to buy a box and then sit down and eat the entire thing. It’s the one treat that I never thought could be properly replicated at home. I really should know better. You can make anything homemade. And it’s guaranteed to taste a thousand times better than what you buy in the store. All hail Fig Bars!
No one in my family seems to like figs, but my mom has told me on a number of occasions that my grandpap LOVED figs and, as a result, their house was always stocked with Fig Newtons. Now I know it’s in my blood :)
These fig bars require a few steps, but can still be completed in less than 2 hours. I was astonished at how similar to Fig Newtons they actually taste. The filling is spot-on, and the cookie base and topping has the same type of soft, sponge-like texture that the cookies have. There is one key to these bars being a perfect replication – make sure that you use Turkish or Calimyrna figs. These are lighter on the outside than the more typical Mission figs. I found the Calimyrna dried figs right next to the Mission figs at the grocery store, so I believe they are readily available in most locations. Now if you’ll excuse me, I have an entire pan of cookies to eat!
MY OTHER RECIPES What are your favorite store-bought treats that you enjoy recreating at home?
One year ago: Cookies for the Super Bowl
Four years ago: Chewy Chocolate-White Chocolate Chunk Cookies
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Delicious fig bars make a perfect snack
Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the pan edges. Grease the foil; set pan aside.
Combine the flours, baking powder, and ¼ teaspoon of salt in a small bowl. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Place all but ¾ cup dough into the prepared pan and spread into an even layer. Bake until just golden, about 20 minutes. After you put the bottom crust in the oven, roll the remaining dough into an 8-inch square between two sheets of greased parchment paper, then place in the freezer until firm, about 30 minutes.
Meanwhile, cook the figs, apple juice, and the remaining pinch of salt in a saucepan over medium heat, stirring occasionally, until very soft and syrupy, 15 to 20 minutes; cool slightly. Process the mixture with the lemon juice in a food processor until jam-like.
Spread the fig mixture evenly over the baked crust. Top with the frozen dough square and press lightly on the dough to adhere. Bake until the top is golden brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil overhang, lift bars from pan and cut into squares. Store leftovers in an airtight container at room temperature.
Calories: 166kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 21mg
Sodium: 46mg
Potassium: 177mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 19g
Protein: 2g
Vitamin A: 2.9%
Vitamin C: 0.8%
Calcium: 4.4%
Iron: 4.7%
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Can I use frozen figs to make this, and if so, how would I modify recipe? Thank you :)
Hi Marianna, I’ve never heard of frozen figs! Since you’re cooking them down, I think I would just thaw them first and then proceed. Enjoy!
I had a large jar of fig jam leftover from Christmas. I saw your recipe and made the crust recipe for the bars. They were amazing. Love the combination of white and whole wheat flours. Will definitely again. Family loved them and told me I hadn’t made enough! A keeper recipe.
This recipe did not work at all and I followed the directions to the letter. After all those steps the result was very disappointing. It tuned out more like a cobbler than any kind of bar. There is far too much filling.
“Store leftovers”, the recipe says. Seriously? You have leftovers? I can send my three guys over to your house to take care of them for you. I don’t know the meaning of the word any more.
I have a fig tree in my back yard. I don’t know why I didn’t think of this sooner. Could I use them to make these? What would you suggest? Thanks.
Hi Sarah, Unfortunately, I think the texture would be compromised using fresh figs vs. dried. Although, you could certainly dry your own figs and use those!
I can’t see the recipe for these :( Is it just me? My husband LOVES fig newtons and I would love to make these for him.
Hi Chanelle, There may have been a little glitch as we were getting everything back up and live, but the recipe is above. Let me know if you have any other problems!
Thank you so much for this recipe! I live in Europe and we don’t have Fig Newtons, but I have been craving them since I tasted them in the US! I made them today and they were good. Soft and chewy. But I have a request, could you please explain how many grams flour in one cup is? I am not sure I put the right amount of flour and milk in the dough, because in Europe we use grams and kilograms and are not used to the American system. That would be a BIG help and easier to start trying all the nice recipes that you have!
I visited the US couple of months ago, and the guy who I lived with LOVES fig bars. When he told me to eat some I was a bit sceptical, but after the first bite I always was the one who bought a package of fig newtons while doing the shopping :) Came back to Hungary, and of course I cannot buy them here, so I am SOOO happy that I found this recipe, I’m definitely gonna try this. Thank you :)
My mom loves fig newtons. I would like to make these for her as a gift. Do you think if I wrapped them individually in waxed paper and froze them that they would keep well? They seem pretty “cakey” so I don’t know if this would work. Thanks!
Hi Laura, They are a little cakey, but I think you could do this. I’d recommend wrapping very tightly in plastic wrap instead of wax paper, and then placing them in a freezer ziploc bag.
Would you change the amount of apple juice used if you use fresh figs?
Hi Cindy, I would be hesitant to use fresh figs, as it will be a completely different texture. You would need less liquid, yes, but not having done so, I wouldn’t be able to tell you how much.
Can you use fresh figs in this recipe?
Hi Cindy, I would not, as the texture is completely different.
If you like newton cookies you might enjoy Eastern European Polish apple cake. It’s like a giant apple newton. Soft apple filling sandwiched between a shortcake. The cake is moist and dense and almost scone like.
I write recipes daily for The Gourmet Mom at http://www.thegourmetmom.com, but never tried to re-create one of my favorite cookies, fig newtons. Thank you for this one. I made them this morning and oh sooooo good. Keep them coming. Lisa
We share the same fondness for Fig Newtons and those Pink Iced Animal Crackers…I am thrilled you have replicated…no, BETTERED the packaged Fig Newton…but do we dare ask you to do the same for the Pink Iced Animal Crackers?!!…I had forgotten all about those from my school days in the U.S…Despite the abundance of fabulous cookies and biscuits here in France…I do miss those little “critters”!
Tried it make these, it had nothing but trouble with the top crust. It was too gooey to roll out, so I spread it on the greased paper. Put it in the freezer for 45 minutes, it seemed hard, but it was still too soft, would not come off the paper in one piece. I ended up scraping it up and putting it on in dollops.
Well done, these are excellent! Much better than the original Fig Newton. Nabisco eat your heart out : )