Fresh Baked Homemade Fig Bars: Sweet & Chewy (Print Version)

Bake up delicious Homemade Fig Bars with my easy recipe! Chewy, sweet, and bursting with fig flavor. A simple treat for any time.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 9 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dough Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (113g) unsalted butter, cold and cubed
03 - 1/4 cup (50g) granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Fig Filling Flavors

06 - 1.5 cups (about 250g) fresh figs, stemmed and chopped (or 1 cup dried figs, rehydrated and chopped)
07 - 1/2 cup (120ml) water
08 - 1/4 cup (50g) granulated sugar
09 - 1 tablespoon lemon juice

→ Flavor Boosters

10 - (Optional) 1/4 teaspoon ground cinnamon for the filling
11 - (Optional) 1 teaspoon orange zest for the filling

→ Finishing Touches

12 - (Optional) 1 tablespoon turbinado sugar for sprinkling

# Instructions:

01 - First things first, grab your figs. If they're fresh, give them a good wash, snip off those little stems, and roughly chop them up. Don't worry about perfection here, they're all going to get cozy in the pot. If you're using dried figs, make sure to soak them in hot water for about 10-15 minutes first to soften them up, then drain and chop. This step is key for that jammy filling, honestly, it sets the stage for the whole flavor profile.
02 - Now, toss those chopped figs into a saucepan with the water, granulated sugar, and that little splash of lemon juice. Bring it to a gentle simmer over medium heat, stirring occasionally. You'll see the figs soften and break down, releasing their beautiful, earthy aroma – that's when you know it's working! Let it cook for about 15-20 minutes, or until it's thick and jam-like. I usually mash them a bit with a fork as they cook to help things along. Don't let it dry out completely; we want a nice, spreadable consistency.
03 - While your figs are simmering, let's get that buttery dough going. In a large bowl, whisk together the flour, baking powder, and salt. Now, cut in the cold, unsalted butter. You can use a pastry blender, your fingertips, or even a food processor for this – just pulse, don't overmix! You're aiming for a crumbly mixture, like coarse sand with some pea-sized butter bits. This is where I sometimes get impatient and make a mess, but honestly, it's worth the effort for that tender crust.
04 - Once your dough looks like happy crumbs, gently bring it together with your hands. Don't knead it; we're just coaxing it into a shaggy ball. Divide it into two equal portions. I usually eyeball it, which sometimes leads to one bar being slightly thicker than the other, but hey, that's homemade charm, right? Wrap each portion in plastic wrap and pop them into the fridge for about 30 minutes. This chill time is really important for making the dough easier to handle.
05 - Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang to lift the bars out later. Grab one chilled dough portion and press it evenly into the bottom of the prepared pan. This can be a bit tricky, and I've definitely had uneven crusts before, but just keep pressing until it's a solid layer. Now, spread your cooled fig filling over this base. Don't be shy, get it right to the edges! It should smell absolutely divine at this point.
06 - For the top crust, you have options! You can either gently roll out the second dough portion between two pieces of parchment paper and lay it over the filling, or my preferred, less messy method: crumble the second dough portion evenly over the fig filling. It gives a lovely rustic look. Pop it into the preheated oven and bake for 30-35 minutes, or until the top is golden brown and your kitchen smells like a dream. Let it cool completely in the pan before lifting it out and slicing into those irresistible bars. Patience is a virtue here, truly!

# Notes:

01 - Don't overmix the dough! It leads to tough bars, and I learned that the hard way.
02 - Store these bars in an airtight container at room temperature for maximum freshness.
03 - I tried using a mix of dried apricots and dates for the filling once; it worked, kinda, but figs are still king.
04 - Serving them slightly warm with a dollop of crème fraîche is my absolute favorite way to enjoy them.

# Equipment Needed:

01 - 8x8 inch baking pan
02 - parchment paper
03 - saucepan
04 - large bowl
05 - pastry blender (optional)
06 - food processor (optional)
07 - whisk

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 3g

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