Fig Bars - Prepare from Scratch

      Fig Newtons have been a staple in lunch boxes and snack bags since they were mass-produced over 130 years ago. Our homemade rendition utilizes a rich, buttery dough that encases a generous filling made of Mission figs, which are sweeter and softer than other varieties, along with fresh orange zest and juice to add a vibrant citrus touch.

      Yields approximately 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), at 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*, stemmed 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, cream together the butter, brown sugar, and orange zest on medium speed until light and creamy, about 2 to 3 minutes, remembering to scrape down the sides of the bowl. Add the egg and vanilla, continuing to scrape the sides as needed. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. With the mixer on low speed, gradually mix the flour mixture into the butter mixture, alternating with the orange juice, beating until just combined after each addition. Transfer the dough onto a sheet of plastic wrap, shaping it into a rectangle. Wrap it tightly and refrigerate until firm, at least one 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 simmer, occasionally stirring, until nearly all the liquid evaporates and the figs have plumped up, which should take about 7 to 10 minutes. In the bowl of a food processor, pulse the fig mixture with the honey and cinnamon until a thick paste forms. Let the mixture cool completely.

      Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll the dough into a square measuring 13½ inches. Trim ⅛ inch from each side of the dough and cut it into four strips measuring 13x3¼ inches. Place the cooled filling into a pastry bag and snip a ½-inch opening in the tip. Pipe a 1-inch-wide line of filling down the center of each strip of dough. Using a pastry brush, remove any excess flour. Taking one strip at a time, fold the sides over the filling and gently press to seal the seams, ensuring there are no gaps. Place the dough logs seam side down on the prepared baking sheets. Bake until the edges turn a golden brown, which should take about 18 to 20 minutes. Using a bench scraper or a sharp knife, immediately slice each log into 1½-inch pieces, keeping the cookies on the pans and touching. Allow them to cool for 15 minutes before transferring to wire racks to cool completely. Store in an airtight container for up to 5 days.

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

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