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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 5.0 g
  • Cholesterol: 25.2 mg
  • Sodium: 73.2 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.0 g

View full nutritional breakdown of Homemade Fig Bars calories by ingredient
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Homemade Fig Bars

Submitted by: MISSERICA1977

Introduction

My dad loves the packaged fig bars that you can buy in the cookie aisle. I always thought they were dry and boring and just a waste of calories. That's why I was so excited to find this recipe and make it for him when he came to visit.

The results were yummy... moist, flavorful, and just fabulous. It took a bit of effort - the dough is quite sticky but it is worth it. Be sure to use greased parchment to smooth/roll out the dough.
My dad loves the packaged fig bars that you can buy in the cookie aisle. I always thought they were dry and boring and just a waste of calories. That's why I was so excited to find this recipe and make it for him when he came to visit.

The results were yummy... moist, flavorful, and just fabulous. It took a bit of effort - the dough is quite sticky but it is worth it. Be sure to use greased parchment to smooth/roll out the dough.

Number of Servings: 16

Ingredients

    Filling
    * 8 ounces dried figs, stemmed and quartered
    * 2 C apple juice
    * Pinch table salt
    * 2 tsp fresh lemon juice

    Crust
    *.75 C (3.75 oz) all purpose flour
    * .5 C (2.75 oz) whole wheat flour
    *.5 tsp baking powder
    * .25 tsp salt
    *6 Tblsp (.75 stick) unsalted butter, softened
    *.75 C packed (5.14 oz) light brown sugar
    * 1 large egg
    * 2 tsp vanilla extract

Directions

1. Filling: Simmer figs, apple juice and salt in medium saucepan over medium heat, stirring occasionally until figs are very soft and juice is syrupy, 15-20 minutes, let mixture cool slightly. Puree figs in food processor with lemon juice until mixture has thick jam consistency.

2. Crust: Adjust oven rack to middle position and heat oven to 350. Line 8-inch square baking pan with foil and spray foil with non-stick spray. Whisk flours, baking powder, and salt together.

3. Beat butter and sugar together in stand mixer fitted with flat beater on medium speed until light and fluffy, 3-6 minutes. Beat in egg and vanilla until combined. Stir in flour mixture until just incorporated. Reserve 3/4 C of dough for topping.

4. Sprinkle remaining dough in prepared pan and press into even layer with a greased spatula. Use a piece of greased parchment to press dough into a smooth and even layer. Remove parchment and bake crust until just golden - about 20 minutes

5. Place reserved dough between 2 sheets of greased parchment and roll into 8 inch square and place in the freezer to chill while bottom cooks.

6. Using rubber spatula, spread fig mixture evenly over cooked bottom crust. Place chilled dough square over fig mixture. Bake until top crust is golden brown, about 25-30 minutes.

7. Let cool completely on wire rack, about 2 hours, before removing from pan using foil sling and cutting into squares.

Makes 16 bars...

Number of Servings: 16

Recipe submitted by SparkPeople user MISSERICA1977.






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