Fig Bars Recipe – Melt in Your Mouth!

Fig Bars feature a rich, buttery crust, a sweet filling made with dried figs and brown sugar, and a crunchy walnut-and-oat topping. This homemade recipe, with no artificial flavors, is the perfect treat to pack in lunch boxes or enjoy as an afternoon snack for the kiddos. I enjoy that I can easily make them gluten-free, dairy-free, and vegan by swapping out just one or two ingredients.

I like to keep different treats on hand for my family. I firmly believe that when my kids have access to homemade, quality desserts, they’re less likely to overindulge. We like to spend time in the kitchen as a family, and these Chocolate Chip Cookie Bars, made with dark brown sugar and sweet chocolate chips, are my boys’ favorite. For a holiday treat, we choose Gingerbread Cookie Bars made with maple syrup, cream cheese, and molasses.

These scrumptious fig bars taste almost identical to Nature’s Bakery fig bars (but even better), and they’re easy to make and much more budget-friendly. I like to double the recipe for a bigger batch so we can snack on them during the week and pack them in lunch boxes; my kids love it when I do that. These bars also freeze well, so I keep a stash in the freezer and can pop one in the toaster when a craving hits. Served slightly warm with a glass of milk, it’s my ideal way to unwind after a long day.

Why you will love this recipe 

• Fig Newtons are dry and crumbly: This homemade version gives you thick, jam-like fruit that tastes sweet and fresh, with a shortbread crust that melts in your mouth. Once you try these, you will never go back to store-bought fig bars!
• No hidden ingredients: When I make them myself, I know what goes into them. I don’t have to worry about additives like artificial preservatives, extra sodium, sugar, and other hidden ingredients. 
• Use up your figs: If you have a fig tree or bought a bunch of figs you need to use, this is a wonderful way to use them. Or put that extra jar of fig jam to good use. 
• Freeze for later: You can also freeze these delicious cookies for snacks and treats you can pack in lunchboxes or hiking bags. They have plenty of carbs for quick energy and lots of dietary fiber for later.

What you will need

For the crust

• Wet ingredients: I use softened butter because it blends quickly and smoothly with the flour and sugar, coating it to make a strong crust with a light crumb. Pure vanilla extract has hundreds of compounds to give the crust a rich flavor that stands out.
• Dry ingredients: All-purpose flour has enough gluten to hold the crust together but is also soft enough for a flaky, melt-in-your-mouth crust.
• Seasonings: Granulated white sugar adds crunch and pure sweetness.

For the filling

• Wet ingredients: I soak the figs in boiling water with sugar to rehydrate them and make them easier to spread. 
• Dry ingredients: I use 2 cups of dried Mission figs, chopped and boiled until tender.
• Seasonings: Granulated white sugar intensifies the sweetness and forms a natural syrup. Brown sugar adds a warm, caramel flavor with hints of toffee. 

For the topping

• Dry ingredients: I use all-purpose flour because it has just the correct amount of gluten to bind the sugar and butter together into small crumbles without falling apart. Bread flour is too chewy, and cake flour is too delicate. Quick cooking oats are thinner and smaller, so they soften faster and blend more easily into the mixture for a crumblier, less chunky chew. Finely chopped walnuts add crunch and nutty flavor. 
• Wet ingredients: Cold, chopped butter holds its shape better and forms irregular clumps instead of a smooth dough. These tiny pieces of butter turn into steam pockets to lift the oats and flour for an airy, crunchy crust.
• Seasonings: Brown sugar creates a warm, caramel flavor with hints of molasses and toffee. 

How to prepare

Preheat the oven: Preheat the oven to 350 degrees F and spray a 9-inch pan with cooking spray. 

Bake the crust: Now, I beat ½ cup butter, ¼ cup sugar, and vanilla extract in a medium bowl with an electric mixer on medium speed until it is well combined. Then, reduce the mixer to low and mix in 1 cup flour. Press the dough into the bottom of the pan and bake for 10 to 15 minutes, or until the center is set. 

Cook the filling: While the crust bakes, I cook the filling ingredients in a medium saucepan over medium-high heat for 5 to 9 minutes, stirring frequently. The figs should be tender, and the liquid should be absorbed. Then, I remove the crust from the oven and spread the filling evenly on top. 

Make the topping: In a small bowl, I mix the flour, butter, and brown sugar with a fork or pastry blender until it forms a crumbly mixture. Then, I stir in the oats and walnuts, then sprinkle the crumbs over the filling. 

Bake the cookies: Next, bake the cookie bars for 15 to 20 minutes, or until the edges are bubbly and the topping is light brown. 

Cook and serve: Remove the pan from the oven and let it cool completely on a wire rack for about an hour before cutting and serving. 

Expert tip

Baking with fresh figs

If you’re using fresh figs, the recipe is a little different. You can oven-roast them, caramelize them on the stove, or make jam, which is what I usually do. But they need to be cooked first. To roast them, remove the stems, cut them in half, and place them on a baking pan. I drizzle mine with honey, cinnamon, brown sugar, and salt, then bake them at 350 degrees F for 10 minutes, and they are ready to use. Caramelize over medium heat with butter or oil for 3 minutes per side, until soft.

More tips to consider:

• Make sure the butter is softened to room temperature for the crust but cold for the topping. 
• For cleaner slices, chill the fig bars overnight in the fridge if you can wait.
• Add extra flavor to the figs by adding your favorite fruit juice to the water. 
• Use almond flour and skip the oats to make these grain-free. 
• Instead of figs, skip that step and use jam to make this easier and faster. 

Recipe variations and add-ins:

• Chocolate: Add a cup of chocolate chips to these bars for those chocolate lovers like me.
• Peanut butter fig bars: Adding a cup of peanut butter to the mix turns these delicious fig bars into gooey peanut butter fig bars my kids love. 
• More fruit: To make these even fruitier, I sometimes add some homemade strawberry jam or another fruit jam or preserves. Dried fruit like cranberries or raspberries also works well.
• Add zest: Sometimes I add a teaspoon of orange zest for a bright citrus note.
• Caramel sauce: Another way to make these cookies more decadent is to drizzle them with my rich homemade caramel sauce. It’s easy to make with just a few ingredients. 
• Less sugar: To make these cookies with less sugar, use honey and maple syrup instead of white and brown sugar.

Serving suggestions:

I like to pack these in the kids’ lunches because they don’t need refrigeration and are perfect for hiking trips and picnics. They are also a great way to stick to your diet when you are out and avoid hitting the drive-thru. Just keep some in your purse whenever you go out. I also like to serve them for dessert with rich, hearty meals like this red wine beef bourguignon with bacon. This French dish is a one-pot meal made with chuck steak, mushrooms, bacon, and carrots that fills up the whole family, so these fig bars are the perfect afterthought.

One of my favorite ways to eat these fig bars is to dip them in my coffee. But my kids like to dip them in their hot chocolate. I have several great hot chocolate recipes. Try my peanut butter hot chocolate, which is luxuriously creamy and rich. These cookies soak up the sweet milk and get even more delicious. I also enjoy them with a bowl of this avocado ice cream. It has chocolate chunks and a fresh mint flavor you wouldn’t expect, and it’s easy to make with just 5 ingredients. 

How to store leftovers:

• Refrigerate: Store leftover bars in an airtight container at room temperature for up to 4 days, or in the fridge for 5-7 days.
• Freezing: You can also freeze them for up to 4 months in freezer bags.   
• Defrost: Thaw in the refrigerator overnight before serving.  

Frequently asked questions

More sweet bars to try: