Fig Bars

If you're searching for a sweet treat to slip into a lunchbox, try these homemade fig bars. They are inspired by beloved Fig Newtons, yet this recipe is even simpler than other copycat versions out there. Forget about rolling out the dough, piping the filling, or cutting the bars into perfect shapes! With a tender wheat-blend dough and an easy dried fig filling, these somewhat healthy snacks can (and should!) be enjoyed year-round. This fig recipe pairs perfectly with a glass of cold milk or iced coffee for a quick breakfast. Come dinnertime, give one a 30-second spin in the microwave and serve it with a scoop of vanilla bean ice cream to be transported to dessert heaven.

Can you use all whole wheat flour to make fig bars?

This recipes calls for a combination of whole wheat and white all-purpose flours to achieve a toasty graham cracker-like flavor while still maintaining a tender crumb. Using all whole wheat flour will make the cookie part of these bars dry and dense, as whole wheat flour absorbs more moisture than all-purpose flour. If you only have white all-purpose flour on hand, the recipe will still work, but you will miss out on the warm, nutty flavor that whole wheat flour provides. 

Can you make fig bars in advance?

These are the ideal snack bars to make in advance. Their filling is so moist, they become more tender the longer they sit. The bars will keep for up to 1 week stored in an airtight container in the refrigerator. If you want to keep the bars for even longer, they can be sliced, placed in an airtight container or zip-top bag, and frozen for up to 3 months.