Name: Homemade Fig Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 bars
Cuisine: American
Ingredients: 1 cup dried figs; 1 tbsp honey; 6 tablespoons unsalted butter; 0.5 cup sugar; 1 egg; 1 tsp vanilla extract; 1.5 cups white whole wheat flour

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1/8

Homemade Fig Bars

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Ingredients

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Instructions

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Instructions

Preheat your oven to 350°F.

Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.

Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.

In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.

Add the flour and mix until a dough forms.

Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.

Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.

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Tips & Tricks (5)

Process Figs Into Smooth Paste 🫐
Blend rehydrated dried figs with a splash of water until completely smooth before mixing into the dough to ensure an even, jammy filling that distributes perfectly throughout each bar.
Chill Dough Before Pressing ❄️
Refrigerate the whole wheat dough for at least 30 minutes before pressing into the pan—this prevents sticking and ensures the bars hold their shape perfectly during baking and cutting.
Use Honey for Extended Moisture 🍯
The honey in this recipe acts as a natural humectant that locks in moisture; don't skip it or reduce it, as it's key to keeping bars soft and delicious for days without drying out.
Toast Whole Wheat Flour First 🌾
Lightly toast the white whole wheat flour in a dry skillet for 2-3 minutes before mixing to enhance its nutty flavor and reduce the dense texture whole grains can sometimes create.
Cool Completely Before Cutting ✂️
Allow bars to cool in the pan for at least 2 hours, then refrigerate for 1 hour before cutting with a sharp knife dipped in hot water—this prevents crumbling and creates clean, professional-looking portions.