Simple Homemade Fig Bars: A Sweet & Chewy Treat (Print Version)

Simple Homemade Fig Bars are a nostalgic delight. Chewy, sweet, and bursting with fig flavor, these bars are easier than you think to make at home.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 9 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Buttery Crust

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (100g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup (113g) cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 1 teaspoon vanilla extract

→ For the Sweet Fig Filling

08 - 1 1/2 cups (240g) dried figs, stems removed and chopped
09 - 1/2 cup water (plus more if needed)
10 - 1 tablespoon fresh lemon juice
11 - 1-2 tablespoons granulated sugar (optional, to taste)

→ Finishing Touches

12 - Powdered sugar for dusting (optional)

→ Optional Flavor Boosters

13 - Pinch of cinnamon or nutmeg in filling

# Instructions:

01 - First things first, let's get those figs ready! Grab your dried figs, give them a quick chop – stems off, please – and toss them into a small saucepan. Pour in enough water to just cover them. Now, bring that to a gentle simmer over medium heat. Let it bubble away for about 10-15 minutes, or until the figs are super soft and plump. This step is key for that lovely, jammy filling. I always love how the kitchen starts smelling sweet and earthy right about now, it’s just the best!
02 - Once those figs are tender, drain off most of the water, but keep a tablespoon or two in there. Transfer the softened figs to a food processor or a blender. Add your lemon juice and, if you're using it, that optional sugar. Pulse until you've got a thick, spreadable paste. You might need to add a tiny bit more water if it's too dry, or a few more pulses if it's still chunky. I once added too much water and had fig soup – oops! We want a thick, scoopable texture, not liquid. Taste it! Adjust sweetness if needed.
03 - In a large bowl, whisk together your flour, sugar, baking powder, and salt. Now, for the butter! Cut your cold butter into small cubes and use a pastry blender or your fingertips to cut it into the flour mixture until it resembles coarse crumbs. This is where I sometimes get a little messy, flour everywhere! But it’s worth it. In a separate small bowl, whisk the egg yolk and vanilla. Add this wet mixture to the dry ingredients and mix until just combined. Don't overmix, we want a tender crust!
04 - Divide your dough in half. On a lightly floured surface, roll out one half into a rectangle, roughly 9x13 inches. This is where my "rectangle" usually looks more like a blob, but hey, it works! Carefully transfer this dough to a parchment-lined 8x8 inch baking pan, pressing it gently to cover the bottom. Spread your fig filling evenly over this crust layer, leaving a small border around the edges. It should be a pretty thick layer of goodness.
05 - Now, roll out the second half of your dough. You can either gently place it over the fig filling and press the edges to seal, or do what I often do: crumble it over the top for a more rustic, crumbly bar. For classic bar shapes, I usually try to make a second rectangle and carefully lay it on top, sealing the edges. Sometimes it breaks, and that's okay! Just patch it up. Don't stress too much about perfection here; the homemade charm is part of the appeal.
06 - Pop that pan into a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. The smell from the oven will be incredible, a warm, sweet, earthy scent that fills the whole house. Let it cool completely in the pan on a wire rack before attempting to cut. I know, waiting is the hardest part, but it helps them set properly. Trust me, trying to cut them warm leads to a crumbly mess, I learned that the hard way!

# Notes:

01 - Always use cold butter for the crust; it makes a huge difference in texture.
02 - Store cooled fig bars in an airtight container at room temp for up to 4 days, or fridge for a week.
03 - If you don't have mission figs, Turkish figs work well, just adjust sweetness if needed.
04 - These are so good with a cup of strong coffee or a scoop of vanilla ice cream.

# Equipment Needed:

01 - 8x8 inch baking pan
02 - parchment paper
03 - small saucepan
04 - food processor or blender
05 - large bowl
06 - pastry blender or fork
07 - wire rack

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 3g

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