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    You are here: Home » Meal Type » Desserts » Fig Bars

    Fig Bars

    July 18, 2019 By Danielle Esposti 4 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for easy homemade fig bar recipe.
    Pinterest image for easy homemade fig bar recipe.
    Pinterest image for easy homemade fig bar recipe.

    When you can’t choose between cookies and cake, make these homemade Fig Bars! This simple recipe combines oats, almond flour and brown sugar with luscious mission fig compote for the perfect treat or snack. Sophisticated enough for adults and adored by kids, this fig bar recipe will become an instant classic.

    A stack of homemade fig bars on a white plate.
    Jump to:
    • Tools You’ll Need
    • How to Make Homemade Fig Bars
    • Fig Bars Frequently Asked Questions
    • Tips for Making This Recipe Perfectly
    • More Recipes You’ll Love
    • Recipe

    FIG. BARS. OMG. YES. 

    These are the grown-up-but-totally-kid-approved homemade Fig Newtons that everyone needs in their life, like, NOW. They slay bedtime cravings, heal toddler boo-boos, and transform angsty tweens into sweet babes, all while evoking the hardcore nostalgia that comes from being a late 80’s/early 90’s kid when Newtons were just all the rage, all the time. They also turn husbands into nags, asking “are the fig bars done yet? Are they chilled? Are they ready, are they ready?” #askmehowiknow

    Fig bar squares on white plates with small glasses of milk.

    Homemade fig compote is sandwiched between a firm but delicate crust and a crumbly topping studded with almonds that crackles with each bite. They’re sweet but not too sweet. They’re hefty and kind of “meaty” but still tender, and a far cry from dry or mealy. They’re that perfect combination of cake + cookie when you can’t pick one or the other. Magic bars, they are. 

    Tools You’ll Need

    Disclaimer: This section and the recipe card contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    • 8″ x8″ Baking Dish
    • Parchment Paper:  I really love the parchment from this brand, If You Care. I buy it in bulk from Amazon, but it’s pretty widely available in most stores, including Target and my local Giant. It’s very sturdy, and I use it for everything from baking to roasting vegetables and baking fish. 
    • 2-quart Saucepan
    • Hand mixer:  After years and years of relying on my stand mixer, I finally bit the bullet and bought a hand mixer. I’d always thought it was an necessary purchase, but I’m so glad to have it around for smaller jobs like these fig bars. You can certainly cream the butter and sugar in your stand mixer, just be sure to frequently scrape down the sides of the bowl for best results. 
    • Large mixing bowl
    • Rubber spatula
    • Wooden spoon
    • Wire cooling rack
    • Sharp chef’s knife 

    How to Make Homemade Fig Bars

    Light and delicate but crispy and crumbly, these fig bars are the perfect treat when you can’t decide between cookies or cake (and why should you have to?). They’re a slightly more sophisticated version of the classic Fig Newton, equally loved by kids and adults. 

    There are lots of photos in this step-by-step guide, but don’t let the process shots fool you – this fig bar recipe is super simple! But if you’re anything like me when I first started baking, you’ll want all the visual clues you can get your eyes on. 

    Dried figs in a bowl, and chopped figs covered with water in a small saucepan.

    Remove the stems from the figs, roughly chop, then place into a  2-quart sauce pan and cover with 2 cups of cold water. Bring the water to a boil over high heat, then reduce to medium low and simmer for 15-20 minutes, until the figs are very soft and all of the liquid has been absorbed. In the last 5 or so minutes, gently crush the figs with the back of a wooden spoon to create a paste. 

    Fig puree made from dried figs in a small saucepan.

    The final result will look like this. Remove from heat, and stir in the honey, vanilla extract, and almond extract. 

    A collage of four images showing how to make the crust for homemade fig bars.

    While the figs are simmering, make the crust and topping.

    Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Add the all-purpose flour, oats, and almond flour to the creamed butter and sugar. Use a rubber spatula to fold them in. Towards the end, you’ll probably want to use your (clean) hands to ensure the ingredients are mixed evenly (it will be thick). 

    Two images showing how to press the crust into a baking sheet for homemade fig bars.

    Press two-thirds of the crust into the bottom of an 8″ x 8″ baking dish lined with parchment paper. Try to get the crust as even as possible. Add the sliced almonds to the remaining dough and work them in with your hands or a rubber spatula.

    Fig bars layered into a baking dish ready to be baked.

    Spread the fig compote evenly over the crust. Break the remaining crust into small pieces and sprinkle over the compote. It won’t completely cover it, and that’s okay – the gaps make for a pretty finish. 

    Last, gently press the pieces into the compote. This helps the bars stick together. 

    Homemade fig bar recipe fresh from the oven resting in a baking dish.

    Bake 30 minutes, until golden brown all over. Cool in the baking pan set on top of a wire rack for 1 hour, then transfer to the fridge until chilled – about 2 hours. RESTRAIN THYSELF. While delicious warm, the bars are gooey and won’t hold their shape until chilled.

    From overhead, homemade fig bars cut into squares.

    Once the bars are chilled and set, slice into squares using a sharp knife. NOW you can go wild! 

    Side view, homemade fig bars cut into squares.

    Fig Bars Frequently Asked Questions

    Do I have to use the almond flour? The almond flour brings incredible flavor and a light, delicate texture to the crust and topping. Plus figs and almonds are natural companions. That being said, you can omit the almond flour if you find it hard to source or too expensive (although Aldi now carries super-fine almond flour at a super affordable price!). To do so, use 1.5 cups all-purpose flour and 1.5 cups oats. 

    How long do these fig bars keep? Up to 2 days on the counter in a sealed container, or up to five days chilled in the fridge. The bars soften up quite a bit at room temperature and get a bit gooey (in a good way!) but I prefer them chilled, straight from the fridge. 

    What kinds of figs should I use? I like dried mission figs because they have the best flavor and their seeds are delicate and not overwhelming. You can get them almost anywhere these days, but Trader Joe’s offers the best prices. Turkish figs are also popular and readily available (they’re the ones lighter in color). Here’s a handy guide on the difference between the two from Cook’s Illustrated. 

    Can I use fresh figs? I wouldn’t. Fresh figs are amazing, but they have a much higher water content, and wouldn’t produce a suitable texture for the compote recipe. Additionally, dried figs are more economical and readily available year-round. 

    Can I make this recipe vegan? Yes! Substitute an equivalent amount of vegan butter when making the crust. I haven’t tested this recipe with coconut oil, so I wouldn’t recommend it at this time (but if you give it a try, please let me know in the comments!). 

    A block of fig bars cut into individual squares with 2 fig bars on white plates.

    Tips for Making This Recipe Perfectly

    • Don’t forget to remove the stems from the figs!
    • Simmer the figs until they’re very soft and can be easily crushed with a wooden spoon.
    • Gently press the topping into the fig compote – while baking, the crumble topping expands, but doesn’t do a good job of setting itself into the compote unless you give it some help. Some nice gentle pressure will ensure the layers remain intact. 
    • Chill thoroughly before attempting to slice and serve, or you’ll have a hot (literally) mess on your hands. Ask me how I know 🙂

    More Recipes You’ll Love

    • Paleo Blueberry Muffins with Chia Seeds
    • Paleo Zucchini Bread
    • Healthy Pumpkin Bars
    • Cardamom Plum Galette
    • Gluten Free Blueberry Cobbler
    A stack of homemade fig bars viewed from above.

    Did you make these Homemade Fig Bars? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A stack of homemade fig bars on a white plate.

    Homemade Fig Bars

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Light and delicate but crispy and crumbly, these fig bars are the perfect treat when you can’t decide between cookies or cake (and why should you have to?). They’re a slightly more sophisticated version of the classic Fig Newton, equally loved by kids and adults. 
    Prep Time: 25 mins
    Cook Time: 30 mins
    Cooling: 3 hrs
    Total Time: 55 mins
    Servings : 12
    Calories: 387

    Recommended Equipment

    • 8×8 baking dish
    • 2-quart Saucepan
    • Hand Mixer
    • Parchment Paper
    • Large Mixing Bowl
    • Wood Spoon
    • Rubber Spatula

    Ingredients

    Fig Compote

    • 8 oz dried mission figs, chopped (about 2 cups)
    • 1 tbsp honey
    • ½ tsp almond extract
    • ½ tsp vanilla extract

    Crust and Topping

    • 1 c packed light brown sugar
    • ¾ c salted butter, softened
    • 1 tsp baking soda
    • 1 c all-purpose flour
    • 1 c rolled oats
    • 1 c superfine almond flour
    • ⅓ c sliced almonds

    Instructions

    • Heat the oven to 350°F. Line an 8×8 baking dish with parchment paper. 
    • Make the filling. In a 2-quart saucepan, combine the dried figs and two cups water over high heat. Bring the liquid to a low boil, then reduce heat to medium low. Simmer until the mixture is thick and the liquid has been absorbed, 15-20 minutes. In the last 5 minutes, use the back of a wooden spoon to crush the figs and mash them into a compote. Remove from heat and stir in the honey, almond extract, and vanilla extract.
    • Make the crust and topping. Using a hand mixer, cream the brown sugar and butter at high speed until light and fluffy, 3 minutes. Add the baking soda and mix for 10 seconds more or until incorporated. Add the flour, rolled oats, and almond flour to the bowl and use a rubber spatula to combine. 
    • Press two-thirds of the flour/oat mixture into the bottom of the prepared baking dish. Spread the fig compote evenly over the crust. 
    • Mix the sliced almonds into the remaining crust mixture. Sprinkle the crust over the fig compote, then gently pressing the pieces into the filling to adhere.
    • Bake for 30 minutes until the crust is golden brown all over. Cool in the pan set on top of a wire rack for 1 hour, then refrigerate to chill, about 2 hours. The fig bars will keep in the fridge in a covered container for up to 5 days. 

    Nutrition Information

    Calories: 387kcal (19%), Carbohydrates: 53g (18%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 31mg (10%), Sodium: 187mg (8%), Potassium: 311mg (9%), Fiber: 5g (20%), Sugar: 25g (28%), Vitamin A: 950% (950%), Vitamin C: 0%, Calcium: 270% (270%), Iron: 1.1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    4 Comments
    Filed Under: Appetizers, Desserts, Vegetarian

    Reader Interactions

    Comments

    1. Vincent Joseph Pattavina

      March 27, 2021 at 10:56 pm

      5 stars
      These bars may be the best thing I have ever eaten. Recipe is easy to follow and the photos and tips were helpful to make sure I was doing things the right way.
      Thank you for a great recipe and great eating.

      Reply
      • Danielle

        March 29, 2021 at 8:19 pm

        I do believe you and my husband have the same taste buds – he asks for these all the time! I’m so glad you enjoyed the recipe, and thank you for the lovely feedback.

        Reply
    2. Vincent Joseph Pattavina

      April 05, 2021 at 4:37 pm

      5 stars
      You are welcome. Is it necessary to use Mission Figs? It appears that they are seasonal as my regular grocer only has Golden Figs, nice big fat ones. Wal-Mart has little Mission Figs most of the year.

      Reply

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