Fig Bars - Bake From Scratch

      Fig Newtons have been a staple in lunch boxes and snack bags since they were first produced on a large scale over 130 years ago. Our homemade rendition features a rich, buttery dough that encases a thick filling made of Mission figs, which are sweeter and softer than other types of figs, along with fresh orange zest and juice for a refreshing citrus touch.

      Yields about 40 bars.

      **Dough:**

      - ⅔ cup (150 grams) unsalted butter, softened

      - ½ cup (110 grams) firmly packed light brown sugar

      - 1 teaspoon (1 gram) orange zest

      - 1 large egg (50 grams), room temperature

      - ½ teaspoon (2 grams) vanilla extract

      - 2⅓ cups (292 grams) all-purpose flour, plus additional for dusting

      - ½ teaspoon (2.5 grams) baking soda

      - ¼ teaspoon kosher salt

      - ¼ teaspoon ground cinnamon

      - 2 tablespoons (30 grams) fresh orange juice

      **Filling:**

      - 10 ounces (283 grams) dried black Mission figs*, stems removed and halved

      - ¾ cup (180 grams) water

      - ¼ cup (60 grams) fresh orange juice

      - ¼ cup (85 grams) honey

      - ¼ teaspoon ground cinnamon

      **For the dough:** In the bowl of a stand mixer equipped with the paddle attachment, beat the butter, brown sugar, and orange zest at medium speed until light and creamy, about 2 to 3 minutes, pausing to scrape the bowl's sides. Add the egg and vanilla, mixing well and scraping the sides again. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. With the mixer on low speed, slowly incorporate the flour mixture into the butter mixture, alternating with the orange juice, mixing until just combined after each addition. Turn the dough out onto a sheet of plastic wrap and shape it into a rectangle. Wrap it in plastic wrap and refrigerate until firm, at least 1 hour.

      **For the filling:** In a small saucepan, combine the figs, ¾ cup (180 grams) water, and orange juice, bringing it to a boil over medium heat. Lower the heat and let it simmer, stirring occasionally, until most of the liquid has evaporated and the figs are plump, about 7 to 10 minutes. In a food processor, pulse the fig mixture with the honey and cinnamon until a thick paste is formed. Allow to cool completely.

      Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough into a 13½-inch square. Trim ⅛ inch from each side of the dough and cut it into 4 strips measuring 13x3¼ inches. Spoon the cooled filling into a pastry bag and cut a ½-inch opening at the tip. Pipe a 1-inch-wide line of filling down the center of each dough strip. Using a pastry brush, remove any excess flour. Working one strip at a time, fold the sides of the dough over the filling, gently pressing the seams to seal (ensure there are no gaps between the dough and filling). Place the dough logs seam side down on the prepared pans. Bake for 18 to 20 minutes, or until the edges are golden brown. Immediately cut each log crosswise into 1½-inch pieces using a bench scraper or sharp knife, leaving the cookies on the pans and touching each other. Allow to cool for 15 minutes, then remove from the pans and let cool completely on wire racks. Store in an airtight container for up to 5 days.

      *We used Orchard Choice/Sun-Maid California Dried Mission Figs.

      We would love to hear your feedback!