Fig Bars

One night James and I were eating dried figs when we started talking about fig newtons. We discussed the unlikely possibility of finding a good fig newton-like recipe out there. Well the very next day I looked at one of the usual food blogs and Voila! Behold! A delicious looking fig newton-like recipe. After baking it, the recipe not only sounded good but it tasted so good! This is not the like dry and crumbly packaged fig newtons you get in the cookie isle. These fig bars are moist and addicting. Luckily, they can be eaten for breakfast, a snack or dessert, giving me more possible times to eat them!

fig bars
fig bars

Recipe courtesy of A Mighty Appetite
crust and streusel

    1 1/3 cups unsalted butter, melted and cooled to just warm
    1 cups packed light brown sugar
    2 egg yolks
    ¾ tsp salt
    3 cups all-purpose flour

fig filling

    2 cups dried Mission figs, finely chopped
    1 cup orange juice
    ½ tsp grated orange zest
    ¼ cup honey
    ¼ cup packed light brown sugar
    ½ tsp ground cinnamon
    2 T. dark rum, Cognac or whiskey

Preheat oven to 325.
crust and streusel

    1. Line a 13×9-inch baking pan with parchment paper, allowing ends to create an overhanging edge for easy removal.
    2. In a large bowl, stir together melted butter and ¾ cup of the brown sugar until just combined.
    3. Stir in egg yolks and salt until smooth.
    4. Stir in flour to make a stiff dough
    5. Transfer about 2 cups of the dough to the prepared pan. With your hands, press mixture evenly into the bottom of the pan. Prick dough all over with a fork. Refrigerate for 30 minutes, or freeze 5-7 minutes, until dough is firm.
    6. Combine remaining ¼ cup brown sugar with reserved dough until crumbly. Mixture should hold together when pressed but readily break into small crumbs. Set aside.

fig filling

    7. While crust is in the fridge, combine all ingredients in a medium saucepan over high heat with enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer mixture, uncovered, until tender, about 30 minutes, adding more water as necessary.
    8. When figs are soft, mash into a rough puree – takes about 3-4 minutes – using a wooden spoon or potato masher.

final assemble

    9. Bake crust for 20 minutes (this can be done at the same time the fig mixture is simmering – it all depends on how your baking flow is going.) Crust will begin to set but will not be brown at all on the edges.
    10. Remove from oven and increase oven temperature to 350 degrees. Spread fig filling evenly over hot crust. Crumble streusel over filling.
    11. Bake for 20-25 minutes, until streusel is golden and set. Allow pan to cool, 1-2 hours. When bottom of pan is cool, carefully lift from pan using overhang and transfer to a cutting board and cut into squares.

Voila! Fig newtons revived!

3 Comments Add yours

  1. Kate says:

    Mmmm. These look great! I haven’t had fig newtons in quite awhile.

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