This post may contain affiliate links. Please read our disclosure policy.
Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind.
Table of Contents
Why I Love This Recipe
Did you grow up with Fig Newtons, graham crackers, or Oreos in the pantry? My mom leaned into Fig Newtons, probably thinking the fig filling made them the “healthier” choice, even though she usually baked from scratch. These days, I’ve created homemade versions of all my childhood favorites, including homemade graham crackers, chocolate chip cookies, and homemade Oreos.
Still, I assumed homemade fig newtons would be tricky. I was wrong. They’re easy to make, just like a batch of cookies, with a sweet, jammy fig filling and soft whole wheat crust. My kids actually prefer them to the store-bought kind!
Even better? They stay moist and delicious for days. Once you try these, you won’t miss the packaged version one bit.
The Ingredients
- Dried figs, stems removed: Figs provide natural sweetness and a chewy texture that makes these bars irresistible.
- Honey: Adds a touch of extra sweetness to the fig filling.
- Unsalted butter: Helps create that tender, flaky texture in the cookiedough. Use softened butter for the best results.
- Sugar: Just enough to sweeten the dough without overpowering the natural fig flavor.
- Large egg: Adds richness and helps bind the dough together.
- Vanilla extract: Infuses the dough with a warm, aromatic flavor.
- White whole wheat flour – A healthier alternative to regular flour, offering a boost of fiber and nutrients.
Substitutions and Variations
- Figs: If you’re not a fan of figs, try using dried dates, apricots, or prunes for a different flavor.
- Honey: Maple syrup or agave nectar can be used in place of honey.
- Sugar: Swap out the sugar for coconut sugar or a sugar substitute like monk fruit sweetener for a lower-glycemic version.
- Flour: If you prefer, you can use all-purpose flour or a gluten-free flour blend instead of white whole wheat flour.
How to Make Homemade Fig Bars
Step 1: Preheat your oven to 350°F. Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
Step 2: Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
Step 3: In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
Step 4: Add the flour and mix until a dough forms.
Step 5: Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
Step 6: Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
Step 5: Fold the dough over on top of itself and gently press the dough together at the edges.
Step 6: Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.
Recipe Video
Tips for Perfect Homemade Fig Bars
- Use quality dried figs: The flavor of your bars will depend largely on the quality of your figs, so choose ones that are plump and moist.
- Don’t skip the soaking step: Soaking the figs ensures they’re soft enough to blend into a smooth filling.
- Seal the edges well: To prevent the filling from leaking out during baking, make sure to press the edges of the dough together firmly.
FAQs
Yes, you can use fresh figs, but you may need to cook them down to reduce the moisture before blending into a smooth filling. Dried figs are recommended as they provide a thicker, more concentrated flavor.
Store your fig bars in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.
You can get creative with fillings! Try using a mix of dried fruits like apricots, dates, or raisins. You can also add a touch of orange zest, lemon zest or a splash of lemon juice to the fig filling for a citrusy twist.
Absolutely! Just substitute the white whole wheat flour with a gluten-free flour blend that you trust works well for baking.
More Homemade Snacks
If you’ve ever loved the nostalgic taste of Fig Newtons, this homemade fig bar recipe is a must-try. They’re easy, made with wholesome ingredients, and way more delicious than the store-bought kind. Whether you’re packing them in lunchboxes, serving them as an after-school snack, or enjoying one with your afternoon coffee, these homemade fig newtons are a treat everyone will love.
If you make this recipe, I’d love to hear how it goes! Leave a comment and rating below or tag me on social so I can see your beautiful bakes.
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Homemade Fig Bars
Equipment
- Food Processor
Ingredients
- 1 cup roughly chopped dried figs, stems removed
- 1 tablespoon honey
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
Instructions
- Preheat your oven to 350°F.
- Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
- Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
- In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
- Add the flour and mix until a dough forms.
- Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
- Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
- Fold the dough over on top of itself and gently press the dough together at the edges.
- Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
- Bake 15-20 minutes, or until golden.
Just hot from the faucet! No boiling.
How hot is hot? I know silly question. Just hot from the water heater hot or like boiling hot?
I use to love fig newtons growing up, oh the memories! happy to see this recipe vs the packaged cookies 🙂
Oh my gosh Catherine you are AMAZING! Baking these tomorrow! You surprise me with each new recipe 🙂
Yes, one of my favorite snacks as a kid!
Made these. Subbed 1/2 cup flour for 1/2 cup bran. Turned out great!!! Used strawberry jam for a filling and it is a tad runny, but still very delicious. My 2 year old is going nuts for them!
these sound great!! any ideas on using something other than sugar as a sweetener?
I assume it’s 350 degrees?
Excited to try these! Must buy figs. Like claire, I’ll be using ground flax, and also Earth Balance vegan ‘butter’ so my son can eat these (dairy and egg allergies!)
I think the ground flax+water would work in this!
I’ve been waiting for this recipe!! But we have egg allergies 🙁 would any of the egg replacers work for this? (ground flax, applesauce, etc.) Thank you! Love dried figs!!!
I have been working on those, too!
I like these as well as the newtons thins. Any chance you have a recipe for those?
Absolutely!
I will be making these as soon as I buy dried figs. I bet other dried fruits would work too.
Brandied figs keep very well and are delicious. Make a sugar syrup of 1 cup of sugar to 250 ml water and bring to boil. Place whole firm-ripe figs in syrup and cook 3 minutes or until heated thru but not cooked to soft.. Remove figs to steralised jars. Cool the syrup and half fill jar and top with a 5 star or XO brandy or cognac. The better the brandy the better the result. Seal and tip jars several times to mix the liquids and store in a dark cupboard for at least 3 months. Serve straight from the jar with some of the fig brandy liquid and a dollop of Greek yoghurt or double cream. Yum.