Fig Newton Bars: A Classic Treat with a Rustic Twist

Returning to the warm embrace of homemade goodness, there’s nothing quite like the timeless charm of Fig Newton Bars. These delightful treats bring forth the nostalgia of gatherings around the farmhouse kitchen with their soft, crumbly layers encasing a sweet fig filling. With each bite, you’re transported back to simpler times, where love and laughter were the main ingredients in every dish.

Why This Recipe Works

• The combination of sweet figs and the soft bar texture melds perfectly, creating a homely treat.
• Using whole wheat flour gives the bars a rustic touch and added depth in flavor.
• The balance of a not-too-sweet dough complements the natural sweetness of the figs beautifully.

Ingredients

• 1 cup dried figs, chopped
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Equipment Needed

• Baking sheet
• Mixing bowls
• Saucepan
• Electric mixer
• Rolling pin
• Parchment paper
• Sharp knife

Instructions

Step 1: Prepare the Fig Filling

Begin by placing 1 cup of dried figs, chopped, into a small saucepan with 1/2 cup of water and 1/4 cup of granulated sugar. Bring this mixture to a gentle simmer over medium heat, stirring occasionally, until the figs are soft and the mixture thickens, about 15 minutes. Stir in 1 tablespoon of lemon juice. Allow the filling to cool slightly before blending it into a smooth paste, which adds a pleasant, juicy center to your bars.

Step 2: Combine the Dry Ingredients

In a bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make sure to mix well, ensuring all the dry ingredients are evenly distributed. This ensures a uniform texture and flavor in the pastry. Set this mixture aside to focus on the wet ingredients in the next step.

Step 3: Cream the Wet Ingredients

In a larger mixing bowl, beat 1/2 cup unsalted butter (make sure it’s at room temperature) along with 1/2 cup brown sugar until creamy and well combined. Add 1 large egg and 1 teaspoon vanilla extract, then beat until the mixture is fluffy and smooth. This process is key to creating a light and soft dough that wraps around the fig paste.

Step 4: Form the Dough

Gradually add the dry ingredient mix to the wet ingredients, mixing just until combined. Divide the dough into two halves. Roll out one half between two sheets of parchment paper until it’s roughly a quarter-inch thick, forming a rectangle. Place this on a baking sheet. A quick rest in the refrigerator for about 10 minutes will make the dough easier to handle.

Step 5: Assemble the Bars

Preheat your oven to 350°F. Spread the cooled fig filling evenly over the rolled-out dough on the baking sheet. Roll out the other half of the dough to the same size and place it over the filling. Gently press down the edges with a fork to seal. Make shallow cuts across the top to create the bar outlines, ensuring even baking. Pop the assemblage into the oven for about 25-30 minutes, until golden brown.

Step 6: Cool and Cut

Once baked, remove from the oven and let the bars cool on the baking sheet for at least 15 minutes before cutting them along the pre-marked lines. This time ensures the bars set properly, making them easier to handle. Use a sharp knife to ensure clean, even cuts for that perfect homemade look.

Tips and Tricks

If the dough becomes too sticky, chill it for 15-20 minutes before rolling it out to make handling easier. For a more enhanced flavor, consider adding a pinch of cinnamon or nutmeg to the dough, or substitute half the water in the fig filling with apple juice for a fruitier tang. Use a serrated knife for clean cuts once your bars are ready and cooled, preventing any smearing of the delicious filling.

Recipe Variations

• For a nutty twist, fold in 1/4 cup of chopped walnuts or pecans into the fig filling before spreading it over the dough.
• Substitute dried figs with dates for a different yet equally delicious flavor profile.
• If you prefer a tropical flair, add a tablespoon of shredded coconut to the dough mixture.
• For a vegan version, use a plant-based butter and an egg substitute such as flax egg.
• Try mixing in a tablespoon of orange zest for a citrusy zing.

Frequently Asked Questions

Can I use fresh figs instead of dried ones?
Yes, you can use fresh figs. However, they may require less water in the filling to prevent it from becoming too liquidy. Simmer until the fresh figs are tender and most of the liquid has evaporated.

How should fig newton bars be stored?
Store your Fig Newton Bars in an airtight container at room temperature for up to a week. For longer storage, you can keep them in the refrigerator for up to two weeks, ensuring they stay fresh and moist.

Is it possible to freeze the bars?
Yes, these bars freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They can be stored for up to three months, and defrosting them overnight in the refrigerator is recommended.

Can I use a different sweetener instead of sugar?
Certainly! You can substitute the sugar with honey, maple syrup, or agave. Just note that liquid sweeteners may require adjustments in the wet-to-dry ingredient ratio to maintain the proper dough consistency.

How do I prevent the edges from getting too hard?
Make sure not to overbake. Keeping an eye on them towards the end of the baking time is crucial. Also, try reducing the heat slightly if you notice the edges browning too quickly, and cover with foil if necessary.

Summary

Crafting Fig Newton Bars is like taking a delicious walk down memory lane, where simple ingredients blend harmoniously. These bars promise to bring warmth and smiles to your table, perfect for an afternoon delight or a sweet gift.