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Homemade Fig Newton Bars Recipe

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Homemade Fig Newton Bars are a delightful treat featuring a soft, chewy fig filling wrapped in a tender homemade crust. This recipe blends dried figs simmered with apple juice and lemon to create a luscious jam-like filling, encased in a buttery crust made with a combination of all-purpose and whole wheat flours. Baked to a golden perfection, these bars are perfect for satisfying your sweet tooth with a wholesome twist.

Ingredients

Filling

  • 8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
  • 2 cups apple juice
  • Pinch of salt
  • 2 teaspoons fresh lemon juice

Crust

  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1/2 cup (2 3/4 ounces) whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed (5 1/4 ounces) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Filling: In a medium saucepan over medium heat, combine the figs, apple juice, and a pinch of salt. Simmer the mixture, stirring occasionally, until the figs are very soft and the liquid has thickened to a syrupy consistency, with only 3-4 tablespoons of liquid remaining, about 25 to 30 minutes.
  2. Puree the Filling: Allow the fig mixture to cool slightly, then transfer it to a food processor. Add the fresh lemon juice and pulse until the mixture reaches a thick jam-like consistency, approximately 8 seconds.
  3. Prepare the Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, making sure it covers both directions, then grease the paper to prevent sticking.
  4. Mix Dry Ingredients for Crust: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt until well combined.
  5. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the softened butter and light brown sugar until the mixture is light and fluffy, about 3 to 6 minutes.
  6. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth batter.
  7. Combine Dry Ingredients: Gently stir the flour mixture into the wet ingredients until just combined. Do not overmix to keep the crust tender.
  8. Reserve Dough for Topping: Set aside 3/4 cup of the dough for the top crust and keep it chilled.
  9. Form the Base Crust: Spread the remaining dough evenly into the prepared baking pan, pressing it down with a greased spatula to create a flat, even layer.
  10. Bake the Crust: Bake the crust in the preheated oven until it just begins to turn golden, about 20 minutes.
  11. Prepare Top Crust: While the base bakes, roll out the reserved 3/4 cup dough between two sheets of greased parchment paper into an 8-inch square. Trim the edges to maintain an exact square shape. Keep the rolled dough sandwiched in parchment and transfer it to a baking sheet, then place it in the freezer until ready to use.
  12. Assemble Bars: Once the crust is baked, spread the fig filling evenly over the warm base. Remove the top crust from the freezer, unwrap it, and lay it carefully over the filling. Press lightly to adhere. Don’t worry if it has small tears or holes; these can be patched and will not be noticeable once the bars are cut.
  13. Bake the Bars: Return the assembled bars to the oven and bake until the top crust is golden brown, about 25 to 30 minutes. Rotate the pan halfway through baking for even cooking.
  14. Cool and Serve: Remove the bars from the oven and let them cool completely in the pan set on a wire rack, which will take about 2 hours. Once cooled, lift the bars out of the pan using the parchment edges, cut into 9 squares, and serve.

Notes

  • Use dried Turkish or Calimyrna figs for the best flavor and texture in the filling.
  • Apple juice can be substituted with pear juice or water with a bit of honey if preferred.
  • Ensure the filling has thickened enough with only 3-4 tablespoons of liquid remaining; this helps maintain the right consistency in the bars.
  • Rolling the top crust between parchment paper prevents sticking and makes handling easier.
  • Freezing the top crust before assembling helps it retain shape and bake evenly.
  • You can patch any tears in the top crust with extra dough; imperfections won’t be noticeable after baking.
  • Allowing bars to cool fully before cutting helps them set properly and prevents crumbling.

Find it online: https://bitezly.com/homemade-fig-newton-bars-recipe/