Homemade fig bars are simple, naturally sweetened, and full of fiber. They’re easy to customize, freeze well, and make a satisfying grab-and-go snack. Whether you’re looking for a healthier alternative to packaged bars or a comforting homemade baked good, this recipe delivers on taste and texture without being overly sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried figs, stems removed and chopped
Water or orange juice (for cooking the figs)
Lemon juice
Vanilla extract
All-purpose flour
Whole wheat flour (optional)
Baking soda
Salt
Unsalted butter, softened
Brown sugar or honey
Eggs
Directions
In a saucepan, combine chopped dried figs with water (or juice) and bring to a simmer over medium heat. Cook for 10–15 minutes until figs are soft and liquid is absorbed.
Transfer the figs to a food processor. Add lemon juice and vanilla extract, then blend into a thick paste. Let cool.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flours, baking soda, and salt.
In another bowl, cream together the butter and brown sugar until light and fluffy. Add eggs and mix well.
Gradually add the dry ingredients to the wet, stirring until a soft dough forms.
Divide the dough in half. Roll each half into a rectangle about ¼ inch thick.
Spread the fig paste down the center of each rectangle, then fold the sides over the filling to enclose it.
Flip the seam side down and gently press to seal. Slice into bars or bake whole and cut after.
Bake for 15–18 minutes, or until golden brown. Cool completely before serving or storing.
Servings and timing
This recipe makes approximately 16 bars. Prep time: 25 minutes Cook time: 15–18 minutes Total time: 40–45 minutes
Variations
Gluten-free: Use a 1:1 gluten-free flour blend.
Vegan: Substitute butter with coconut oil and eggs with flax eggs.
Nutty twist: Add finely chopped walnuts to the fig filling for crunch.
Spiced fig bars: Mix cinnamon, ginger, or nutmeg into the filling or dough for warmth.
Citrus fig bars: Use orange zest in the dough or filling for a fresh burst of flavor.
Storage/Reheating
Store fig bars in an airtight container at room temperature for up to 4 days. Refrigerate for up to 1 week for longer freshness. To freeze, wrap bars individually and place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
FAQs
What kind of figs should I use?
Dried mission or Turkish figs work best—just remove stems before cooking.
Can I use fresh figs?
Fresh figs have more moisture, so the recipe will need adjustments. Dried figs are preferred for consistency.
How can I make the filling smoother?
Use a food processor or blender after cooking the figs for a spreadable paste.
Is the dough supposed to be sticky?
Yes, it’s a soft dough. Chill it slightly or use parchment paper to make rolling easier.
Can I reduce the sugar?
Yes, especially if the figs are naturally very sweet. Try using less sugar or a natural sweetener.
Are fig bars healthy?
Homemade versions are more nutritious than store-bought, high in fiber, and free from preservatives.
Do I need to peel the figs?
No, dried figs can be used whole once the stems are removed.
Can I double the recipe?
Yes, double all ingredients and use two baking sheets or batches.
How do I keep the bars soft?
Store in an airtight container and don’t overbake—remove once lightly golden.
Can I add oats to the dough?
Yes, replace part of the flour with finely ground oats for a heartier texture.
Conclusion
Fig bars are a comforting, naturally sweet snack that’s both satisfying and wholesome. Whether you make them for lunchboxes, coffee breaks, or an afternoon pick-me-up, these homemade bars offer a delicious alternative to packaged snacks. Once you try them, you’ll love how easy and rewarding they are to bake from scratch.
Fig bars are soft, chewy snack bars filled with a naturally sweet fig paste and wrapped in a tender, cake-like crust. These homemade treats are healthier and more flavorful than store-bought versions, making them perfect for breakfast, snacks, or dessert.
Author:Catherine
Prep Time:25 minutes
Cook Time:15–18 minutes
Total Time:40–45 minutes
Yield:16 bars
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups dried figs, stems removed and chopped
1/2 cup water or orange juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar or honey
1 large egg
Instructions
In a saucepan, combine chopped figs and water (or juice). Simmer over medium heat for 10–15 minutes until figs are soft and liquid is absorbed.
Transfer figs to a food processor. Add lemon juice and vanilla extract, then blend into a thick paste. Let cool.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together all-purpose flour, whole wheat flour (if using), baking soda, and salt.
In another bowl, cream together butter and brown sugar (or honey) until light and fluffy. Add egg and mix well.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Divide the dough in half. Roll each half into a rectangle about 1/4 inch thick.
Spread fig paste down the center of each rectangle. Fold sides over the filling to enclose, seam side down.
Gently press to seal. Slice into bars or bake whole and cut after baking.
Bake for 15–18 minutes, or until golden brown. Cool completely before serving or storing.
Notes
Use parchment paper for easier rolling and transfer.Chill dough briefly if too soft to handle.Enhance flavor with spices like cinnamon or ginger in the filling.Store in an airtight container to keep soft.Double the recipe and freeze extras for easy snacks.
