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Fig Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 1 review
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade Fig Bars are a delightful combination of tender whole wheat and all-purpose flour crust filled with a luscious, naturally sweetened fig and orange filling. Perfect for a wholesome snack or dessert, these bars bake up soft with a rich fruity center, enhanced by a hint of orange zest and pure maple syrup. With simple ingredients and a satisfying texture, these classic Fig Bars provide a delicious way to enjoy figs year-round.

Ingredients

Dough

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup brown sugar, light or dark
  • 1 large egg, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon orange zest
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

Fig Filling

  • 10 ounces dried black mission figs (about 1½ cups, stemmed)
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon kosher salt
  • ½ cup water
  • 1 tablespoon pure maple syrup

Instructions

  1. Make the Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until light and fluffy, about 2 minutes. Beat in the egg, then add the vanilla extract and orange zest, mixing well after each addition to combine all ingredients thoroughly.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture and mix on low speed just until the dough comes together, avoiding overmixing.
  3. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up the dough, or up to 2 days. Chilling helps develop flavor and makes the dough easier to work with.
  4. Prepare Fig Filling: While the dough chills, place the dried figs, orange juice, orange zest, kosher salt, and water into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook until most of the liquid has evaporated and the figs have softened, about 10 minutes.
  5. Process Filling: Transfer the softened fig mixture to a food processor. Add the maple syrup and process until smooth, stopping to scrape down the sides as needed. Transfer the fig paste to a gallon-sized zip-top bag and set aside.
  6. Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C). Lightly grease a large baking sheet or line it with parchment paper or a silicone baking mat to prevent sticking.
  7. Roll Out Dough: On a lightly floured surface, roll the chilled dough into a 12x12-inch square about ¼ inch thick. If the dough feels too cold and stiff, let it sit at room temperature for 2 to 3 minutes for easier handling. Use a pizza cutter to slice the dough into four equal strips approximately 3 inches wide.
  8. Pipe Filling and Shape Logs: Snip a small corner off the zip-top bag containing the fig filling. Pipe a line about 1 inch thick down the center of each dough strip. Fold each side of the dough strip over the filling in thirds, like folding a letter, to form a flattened log. Flip the log over and gently press to seal the edges tightly. Cut each log into 2-inch pieces.
  9. Bake the Fig Bars: Place the fig bars seam-side down on the prepared baking sheet. Bake for 17 to 18 minutes until the bars are set and firm. Remove from the oven.
  10. Cool and Store: Immediately stack the warm fig bars in an airtight container with a paper towel between layers to absorb moisture. Seal the container and let the bars rest for at least 6 hours before serving, which results in a softer, chewier texture.

Notes

  • Refrigeration time is critical to ensure the dough is firm enough to roll and shape easily.
  • Allowing the baked bars to rest for at least 6 hours enhances their texture and flavor development.
  • Use parchment paper or a silicone mat to prevent sticking and for easy clean-up.
  • Orange zest in both the dough and filling brightens and complements the natural sweetness of the figs.
  • Store fig bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://meallora.com/fig-bars-recipe/