Homemade Fig Bars

Homemade Fig Bars from weelicious.com

What pre-packaged treat do you most remember your mother buying you as a child? Graham crackers? Chocolate chip cookies? Gingersnaps? Oreos? In my house, it was Fig Newtons. I think my mother assumed the fig center made them a more sensible choice than the other options at the grocery. While my mom usually baked her own delicious cookies, but I don't think she ever tried her hand at homemade Newtons. Even when I started thinking about making a healthier, less sugar-filled, homemade version of Newtons I was a bit intimidated. It just didn't seem like a recipe that would be easy to pull off in a home kitchen.

Well, I was wrong. Totally wrong. In fact, in the same amount of time it takes to make a simple batch of chocolate chip cookies, I made these decadently rich bars, filled with sweet fig and tucked inside a tender whole wheat cookie. Both of my kids agreed they were superior to the store bought Fig Newtons they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.

Homemade Fig Bars from weelicious.com

One night after two of my little cookie monsters had three cookies apiece and were going for more, I hid the tin. I did such a good job tucking it out of sight that five days later I realized I totally forgot about them. Figuring they would be stale I opened the container and pulled one out to try. Amazingly these homemade fig bars were still as moist and irresistible as the first day I had baked them.

Store bought fig bars for us? Never again!

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Homemade Fig Bars (makes 20)

Prep Time: 15 mins Cook Time: 20 mins

nut free

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

Preparation

1. Preheat oven to 350 degrees.

2. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes.

3. 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.

4. 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.

5. Add the flour and mix until a dough forms.

6. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.

7. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border.

8. Fold the dough over on top of itself and gently press the dough together at the edges.

9. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.

10. Bake 15-20 minutes, or until golden.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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