Fig Bars: A Classic Recipe for Homemade Goodness
Fig bars are a beloved treat, offering a delightful balance of sweetness and chewiness. This recipe guides you through creating these delicious bars from scratch, resulting in a homemade version far superior to store-bought options. Let's dive into the ingredients and process!
Ingredients You'll Need:
This recipe yields approximately 24 bars. Adjust quantities accordingly for larger or smaller batches.
- For the Fig Filling:
- 1 cup (240ml) pitted dried figs, finely chopped
- ½ cup (120ml) water
- ¼ cup (50g) packed light brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- For the Crust and Topping:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
Step-by-Step Instructions:
This recipe breaks down the process into manageable steps for a smooth baking experience.
1. Prepare the Fig Filling:
- Combine chopped figs, water, brown sugar, lemon juice, and cinnamon in a saucepan over medium heat.
- Bring to a simmer, stirring occasionally, until figs are softened and the mixture has thickened slightly (about 10-15 minutes).
- Remove from heat and let cool completely.
2. Make the Dough:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the optional nuts.
3. Assemble and Bake:
- Spread half of the dough evenly into the prepared pan.
- Spread the cooled fig filling evenly over the dough.
- Top with the remaining dough, spreading it evenly to cover the filling.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Cut:
- Let the fig bars cool completely in the pan before cutting into squares. This allows them to firm up and makes for easier cutting.
Tips and Variations:
- For a richer flavor: Use dark brown sugar instead of light brown sugar.
- Add some spice: Incorporate a pinch of ground ginger or nutmeg into the fig filling.
- Get creative with nuts: Experiment with different types of nuts, such as almonds or macadamia nuts.
- Make it gluten-free: Substitute all-purpose flour with a gluten-free blend.
- Storage: Store leftover fig bars in an airtight container at room temperature for up to a week.
Why This Recipe is the Best:
This recipe balances ease of preparation with exceptional taste. The homemade fig filling offers a depth of flavor unavailable in store-bought versions, and the buttery, slightly crumbly crust complements the sweet and chewy fig center perfectly. It’s a recipe you'll return to again and again! Enjoy!
