These fig bars are a delicious, wholesome treat that’s surprisingly easy to make at home. You’ll love the sweet, chewy fig filling tucked inside a tender, buttery crust – perfect for a snack or a simple dessert.
Key Ingredients & Substitutions:
- Dried Figs: Use mission or calimyrna figs. If you can’t find dried, you can try fresh figs, but you might need to adjust the cooking time for the filling.
- All-Purpose Flour: Whole wheat flour can be used for a nuttier flavor, but the texture might be slightly denser.
- Butter: Unsalted is best for controlling saltiness. Margarine can be substituted if needed.
- Sugar: Granulated sugar for the dough, brown sugar for the filling adds a deeper caramel note. Honey or maple syrup can be used for the filling, but might change consistency.
Ingredients:
For the Dough:
* 1 ½ cups all-purpose flour
* ½ cup granulated sugar
* ½ teaspoon baking powder
* ¼ teaspoon salt
* ½ cup unsalted butter, cold and cubed
* 1 large egg
* 1 teaspoon vanilla extract
For the Fig Filling:
* 1 ½ cups dried figs, stems removed and chopped
* ¾ cup water
* ¼ cup packed light brown sugar
* 1 tablespoon fresh lemon juice
* ½ teaspoon ground cinnamon
How Much Time Will You Need?
- Total Time: Approximately 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 12 bars
- Tools Needed: 8×8 inch baking pan, food processor (optional, for figs), saucepan.
Step-by-Step Instructions:
1. Prepare the Fig Filling
Combine the chopped dried figs, water, brown sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10-15 minutes, stirring occasionally. The figs should be very soft and the liquid mostly absorbed.
2. Mash the Fig Filling
Remove the cooked fig mixture from the heat. Mash it with a fork or potato masher until it forms a thick paste. For a smoother filling, carefully transfer it to a food processor and pulse until smooth. Let it cool completely.
3. Make the Dough
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Finish the Dough
Add the egg and vanilla extract to the flour mixture. Mix until just combined and a soft dough forms. Do not overmix. Divide the dough into two equal portions.
5. Chill the Dough
Flatten each dough portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to handle.
6. Assemble the Bars
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. On a lightly floured surface, roll out one disk of dough into an 8×8 inch square and carefully press it into the bottom of the prepared pan.
7. Add the Filling and Top Crust
Spread the cooled fig filling evenly over the dough in the pan. Roll out the second disk of dough into an 8×8 inch square. Carefully place this dough square on top of the fig filling.
8. Bake Your Fig Bars
Bake for 35-40 minutes, or until the top crust is golden brown. Let the fig bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
9. Slice and Serve
Once completely cooled, slice the fig bars into squares or rectangles. Enjoy your homemade fig bars!
Storage Instructions:
Store leftover fig bars in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. They are best enjoyed at room temperature or slightly warmed.
Frequently Asked Questions (FAQ):
Q: Can I use fresh figs instead of dried figs?
A: Yes, you can, but you may need to reduce the amount of water in the filling and cook it longer to achieve a thick, jam-like consistency.
Q: My dough is too crumbly. What should I do?
A: If your dough is too crumbly, add a tiny bit (1 teaspoon at a time) of cold water until it comes together.
Q: Can I freeze fig bars?
A: Yes, you can. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
Q: Why are my fig bars falling apart?
A: This usually happens if the fig bars aren’t cooled completely before slicing. The filling needs time to set properly.
Q: Can I add nuts to the filling?
A: Absolutely! Chopped walnuts or pecans would be a delicious addition to the fig filling. Add them in the last few minutes of cooking the filling.
Q: What if I don’t have a food processor for the filling?
A: A potato masher or a fork works well to mash the softened figs. The filling just won’t be as smooth.