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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.
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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.
I have been wanting make homemade fig bars for my children for 3years. I have searched the web and never found an easy healthy recipe for them. These look healthy and easy. Thank you for finally giving me a recipe I have searched for, for 3years!!
I buy them at Trader Joe’s! I sometimes see them at other groceries as well.
where do you buy your dried figs?
Spread the fig mixture up the 12-inch length!
I made these and they didn’t look at beautiful as yours in the picture. Confused about which way you add the fig mixture to half of the dough – is it lengthwise, or half of the dough widthwise, and then fold in half. I did add a T of chia seeds to the fig mixture, which I thought was a good idea and that part came out nicely!
The 4″ refers to the width of the rectangle, not the thickness.
Is the 12″ x 4″ correct? Isn’t the 4″ a tad too thick? And once you roll over the dough that makes 8″? Can’t be right… what am I missing?
Ok, it was definitely the turbinado sugar! It didn’t break down at all! [The messed up batch of dough i cooked came out and i could see the sugar crystals throughout!]
I made a new batch with regular sugar [cut it to 1/3 cup] and used 1 cup Whole Wheat Flour, 1/4 cup Oat Bran, and 1/4 cup Almond Meal and gently mixed the flour in with a spatula and they turned out perfectly!!! They are delicious!!
I had trouble with the dough, it came out very crumbly and wouldn’t roll or be worked without crumbling apart. The only thing i did differently was that i used turbinado sugar and regular [brown] whole wheat flour. I decided to just roll them into balls and cook the dough as is [cooking now] but i still have the fig mixture and want to try again. What did i do wrong?
I have some in the freezer right now! So far so good. I’ll take some out in the next few days and see how they defrost. 🙂
I’m so excited to make these! Do you think they’ll freeze well?
Taste the puree first and if you think it is sweet enough then leave the honey out!
Look delish! If you use fresh figs should you still add the honey?
So I made them with 3/4 apricots and 1/4 dates (because that’s all I had in the dried fruit dept. and I was too anxious to make them to have to go to the store). They are DELICIOUS!!
Oh, these taste so good to me! I don’t care what the munchkins think of them! Perfect as written! And if anyone else has a silly question like I did… Hot water is just hot from the faucet… not boiling.
I am going to try these first with apricots, and then maybe dates – no figs on hand!