fig bars

February 25, 2021/

homemade fig bars are my favorite “comfort cookie”

Do you have a comfort cookie? You know what I mean. It’s that cookie that, when you are sitting and eating (probably straight from the package), it brings you back to a good place – just when you need it?

Fig Newtons are that cookie for me. They are the comfort food of cookies, IMO, and it is why I hesitated for so long to make my own. Because there are just some foods that – for whatever reason – have such a strong association that they cannot be duplicated in your kitchen. They lose something in the process.

These are not that.

THESE are somehow just as good (assuming you are a fan) as store bought, yet somehow better:

The dough is a little softer, and more tender.

The filling is more generous, and a bit “figgier”.

This recipe nails it, and if you love Fig Newtons I promise you will love these just as much – and maybe even more.

And it’s not even difficult.

What’s your comfort cookie?

Homemade Fig Bars
from Food52

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2/3 cup brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract (have you made your own?)
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pound dried figs, chopped
1/2 – 1 cup water

Beat butter and sugar till fluffy – scrape down the sides and add the egg and vanilla. Beat again and scrape down the sides once more. Add the flour, baking powder and salt and beat till incorporated. Transfer the dough to a piece of plastic wrap, shape into a disc, cover and refrigerate overnight.

Place the figs and 1/2 cup of water in a saucepan – cover and cook until the water is absorbed and the figs are very soft (you can add more water if needed). Transfer to a food processor and pulse till smooth. Cool to room temperature (can be stored covered, in the fridge, overnight).

Pre-heat the oven to 325 degrees; line a baking sheet with parchment paper. Place another piece of parchment paper onto a work surface and flour liberally. Place the dough onto the work surface and flour the dough (it’s very soft so don’t worry about over-flouring). Roll the dough into a rectangle approximately the shape and size of the parchment paper (about 12″ x 16″ – it doesn’t have to be exact). Cut the dough into 4 long strips.

Spoon one fourth of the fig filling down the center of each strip. Use damp hands to pat the filling into a 1″ wide strip. Fold one side of the dough over the filling, followed by the other – press down to seal. Flip the bar over and transfer to your prepared sheet – you can use a pastry brush to brush off any excess flour. Keep in the fridge while you work with the remaining dough and filling.

Bake bars till golden brown around the edges – about 15 minutes. Cut each bar into 8 squares and immediately transfer to ziploc bags – close and let cool completely (the steam will soften the bars and create that perfect “Fig Newton” texture). Remove from bags and store in an airtight container.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/02/25/fig-bars/