Homemade Fig Bars

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4.23 from 35 votes

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind.

Prep Time15

Cook Time20

Soak Time10

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 110kcal

Author: Catherine McCord

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.

Notes

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.

Storage & Freezing: 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.

Nutrition