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Fig Bars

It’s back-to-school season, and if you’re looking for a lunchbox treat or a grab-and-go breakfast, there’s no better time to recreate a classic dessert. And these bars, made a little more healthy than the usual fig cookies, are so much better than what you likely remember from your school days. Adding oats, walnuts, and a little white whole-wheat flour to the soft dough gives these bars a slightly nutty flavor that enhances and complements the subtly sweet fig filling, as well as amps up the good-for-you aspect a bit.

Fig Bars

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind.
Prep Time1 hr
Cook Time40 mins
Chill1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Dessert Bars, Fig Bars
Servings: 24
Calories: 196kcal


  • Measuring Cups/Spoons Set
  • Dried Black Mission Figs
  • Glass Nesting Bowls
  • Series 5-Quart Stand Mixer
  • 9 x 13-Inch Pan
  • 14-Cup Food Processor
  • High-Heat Scraper
  • 3-Quart Saucepan
  • 10" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Liquid Measuring Cups



  • 1 lb. Dried Black Mission figs, stemmed
  • 2 ½ cups Water
  • Zest of 1 orange
  • ½ cup Fresh orange juice
  • tsp. Table salt
  • ¼ cup Packed light brown sugar
  • ¼ cup Brandy
  • ¼ tsp. Ground allspice


  • 1 ½ cups All-purpose flour
  • 1 ½ tsp. Baking powder
  • ½ cup Finely chopped walnuts, toasted
  • 1 cup Old-fashioned rolled oats 
  • ½ tsp. Table salt
  • 1 ½ cups White whole-wheat flour


  • 2 Sticks unsalted butter (16 Tbsp.), softened 
  • 1 cup Packed light brown sugar 
  • 2 tbsp. Honey 
  • 1 Egg
  • 1 tsp. Pure vanilla extract
  • 1 Egg Yolk


The Filling

  • Heat figs, water, zest, orange juice, brandy, brown sugar, allspice, and salt in a saucepan over medium-high until sugar dissolves.
  • Reduce heat to medium-low, and simmer until liquid is evaporated and figs soften and easily flatten with a spatula, about 1 hour, adding more water, ¼ cup at a time, as necessary. Transfer fig mixture to a food processor; purée, then cool to room temperature.
  • Fit a 9×13-inch baking pan with a parchment sling; coat with butter.

The Crust

  • Whisk together flours, oats, walnuts, baking powder, and salt.
  • Cream butter, brown sugar, and honey with a mixer on medium speed until light and fluffy, 3–5 minutes. Beat in egg, yolk, and vanilla until combined.
  • Beat in flour mixture on low speed until combined. Divide dough in half, shape half into a rectangle and wrap in plastic, and press other half into prepared baking pan. Chill both doughs at least 1 hour.
  • Preheat oven to 350°.
  • Roll remaining dough half between two sheets of parchment paper to a 9×13-inch rectangle; chill in freezer until firm. Spread filling over crust in pan, then place top crust over filling.
  • Bake bars until top is golden brown and set, 35–40 minutes; let cool completely in pan. Remove bars by lifting parchment sling “handles.”


Per bar, Calories: 196

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories196
  • % Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 5g 25%
  • Cholesterol 36mg 12%
  • Sodium 90mg 4%
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 1g 4%
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What do you think?

    Written by Lisa Yarde

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