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Homemade Fig 'Newton' Bars

A healthy alternative to buying those famous fruit bars. All the quirks and tips figured out for you!
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Prep Time 1 hour 45 minutes
Cook Time 18 minutes
Total Time 2 hours 3 minutes
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 10 T butter, softened, room temperature
  • 1/2 C brown sugar, packed light or dark, your preference
  • 1/2 + 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 T honey
  • 1 tsp orange zest
  • 1 T freshly squeezed orange juice
  • 3 egg yolks straight from the fridge
  • 2 1/4 c whole wheat flour or 1 1/4 C wheat and 1 C AP flour
Filling
  • 2 c fresh fig puree *You can use fig preserves - see recipe notes
  • 1 tsp cinnamon
  • 1/3 - 1/2 C brown sugar, honey, maple syrup, or agave sweeten to taste

Equipment

  • 1 Silicone baking mat or parchment paper
  • 1 Bench scraper
  • 1 Baking sheet
  • Rolling Pin
  • Pizza Cutter
  • Quart-sized storage bag
  • Wax paper

Method
 

  1. Make sure to drain as much liquid from fig puree as possible. If using preserves, skip this step.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy. About 3 minutes.
  3. Add baking soda, salt, cinnamon, honey, and orange zest. Beat until light and fluffy again; another 3 minutes.
  4. Add egg yolks one at a time. Beating between each addition.
  5. Sprinkle in flour, folding gently, until well combined.
  6. Form dough into a disc as you would pie crust. Wrap in plastic wrap and refrigerate at least 1 hour and up to 1 week. Allow dough to sit out 30 minutes before use.
  7. If using fresh puree, add sweetener and cinnamon. Be sure to give it a taste! Once it's to your liking, scoop filling into the quart storage bag and set aside.
  8. Preheat oven to 350 degree F
  9. If dough is still too chilly, knead it gently until it is pliable.
  10. Dust silicone mat or parchment covered work surface with flour and roll dough into an 8" square.
  11. Sprinkle both sides of dough with flour and continue to roll into a 8"x15" rectangle.
  12. Brush off excess flour and cut into 3" thick strips with a pizza cutter on the short side; 8" long strips, 3" wide.
  13. Cut one corner of the fig-filled bag until the opening is about 1/2" long.
  14. Evenly pipe filling down the enter of each strip.
  15. Using the bench scraper to help fold over each side of the strips, over top of the filling. **If dough has become to warm, place in freezer for 15 minutes.
  16. Carefully, still using the bench scraper, roll each folded strip over; seam-side down. Press down slightly, flattening each strip to get that iconic shape.
  17. Transfer long fig bars, do not cut yet, along with silicone mat or parchment onto baking sheet.
  18. Bake for 15-18 minutes.
  19. Directly after pulling bars from oven, use bench scraper to slice bars into 1" pieces.
  20. Transfer into a air-tight container. Place a piece of wax paper between layers. DO NOT overlap bars directly onto each other, they will stick together and tear when pulled apart.
  21. Tightly secure lid and let sit on the counter for at least 6 hours before eating. This allows them to become very moist and chewy.
  22. After 48 hours, place in the fridge. Will last up to 1 month in the fridge or 6 months in the freezer.

Notes

  • If using fig preserves, there is no need to add any sweeteners. Depending on the preserves, still add cinnamon if you'd like. There is also no need to drain extra moisture from preserves. They are usually thick and dry enough.