Homemade Fig Newton Bars

Prep Time:

55m

Bake/Cook Time:

22m - 25m

Yield:

30 cookie

These Homemade Fig Newton Bars bring the deep sweetness of figs together with a flavorful crust. Forget about spending hours on making cookies that look like store-bought ones. Instead, make them in bars for an easy-breezy copycat Fig Newton cookie. If you're like us, there's never enough filling, so we've made our version with an extra-thick center.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Fig Filling

1 1/2 cups plump black Mission figs
2/3 cup orange juice
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons agave nectar, maple syrup, or honey
1/8 teaspoon salt
2 teaspoons orange zest (optional)

Crust

1 stick (1/2 cup) unsalted butter, soft
1/2 cup Imperial Sugar Dark Brown Sugar
3 tablespoons agave nectar, maple syrup, or honey
2 large egg yolks
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup all-purpose flour*
1/4 teaspoon baking soda
1/2 cup white whole wheat flour*

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Remove stems from dried figs and cut in half. Place in a small saucepan along with orange juice and sugar. Cover with a lid and bring to a boil. Simmer on low and after 10 minutes remove lid and allow orange juice to evaporate.
Place mixture in a food processor or heavy-duty blender. Add selected syrup and salt. Mix to a smooth puree. If necessary, add a few tablespoons orange juice to obtain a firm but spreadable fig paste. Add orange zest if using and set aside to cool.
Line an 8x8 inch or 9x9-inch square baking pan with parchment paper or grease bottom and sides. Set aside. Preheat oven to 325°F.
For crust, mix butter and brown sugar and selected syrup until well combined.
Add egg yolks one at a time. Add salt, vanilla, and cinnamon.
Sift together all-purpose flour and baking soda and then add white whole wheat flour. Stir to combine. Add dry ingredients to creamed mixture and mix until well combined.
Press half of dough evenly into prepared pan. On a sheet of plastic, press other half into a square with same dimensions as baking pan. Set aside in refrigerator.
Spread fig paste evenly into baking pan. Cover with chilled dough.
Place in oven and bake about 22-25 minutes or until dough springs back when lightly pressed with a finger.
Once cooled cut into desired size.

Imperial Sugar Insight

White whole wheat flour is just as nutritious as standard wheat, but less bitter. Making it ideal to use in cookies or anytime whole wheat flour is needed.

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