FIG BARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48 one-inch bars
Number Of Ingredients 11
Steps:
- Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.
- Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
- Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
- Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.
- Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.
FIG BARS II
Just like date bars except made with figs.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 40m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
- Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.
Nutrition Facts : Calories 87 calories, Carbohydrate 16.3 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 21.7 mg, Sugar 12.7 g
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
FIG "NEWT" BARS
Add these delicious figs filled bars to your dessert table made using Betty Crocker® cookie mix - a wonderful Halloween treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
- Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
- In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
- Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 215, Carbohydrate 36 g, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg
FIG BARS I
These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!
Provided by SAUNDRA
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
- In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g
HOMEMADE FIG NEWTONS RECIPE
Homemade fig newtons made with dried figs and a whole wheat brown sugar crust. Even better than store-bought!
Provided by Christina Lane
Categories Cookies and Bars
Time 1h10m
Number Of Ingredients 12
Steps:
- FOR THE FILLING: Simmer the figs, apple juice*, and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice is syrupy, 25 to 30 minutes. There should only be 3-4 tablespoons of liquid remaining in the pan when they're done.
- Let the mixture cool slightly. Puree the figs in a food processor with the lemon juice until the mixture has a thick jam consistency, about 8 seconds.
- FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a parchment both directions, and then grease the paper.
- Whisk the flours, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
- Beat in the egg and vanilla until combined.
- Stir in the flour mixture until just incorporated.
- Reserve 3/4 cup of the dough for the topping!
- Sprinkle the remaining dough mixture into the prepared pan and press into an even layer with a greased spatula.
- Bake the crust until just beginning to turn golden, about 20 minutes.
- Meanwhile, roll the reserved 3/4 cup of dough for the top crust between 2 sheets of greased parchment paper into an 8-inch square; trim the edges of the dough as needed to measure exactly 8 inches. Leaving the dough sandwiched between the parchment, transfer it to a baking sheet and place it in the freezer until needed.
- Spread the fig mixture evenly over the crust. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere. Honestly, this part doesn't have to be perfect; you can see in the photos I had some tears and holes and I just patched it. Once you cut the bars, no one will notice!
- Bake the bars until the top crust is golden brown, 25 to 30 minutes, rotating the pan halfway through baking.
- Let the fig bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.
Nutrition Facts : Calories 206 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 113 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FIG BARS
Yes Santa will also love this 11th cookie for the 25 Days of Cookies. I know I would.
Provided by Vanessa "Nikita" Milare
Categories Other Desserts
Time 50m
Number Of Ingredients 15
Steps:
- 1. First pre-heat oven to 350°F. Then spray a 9 inch square pan with cooking spray. Then in a small bowl beat 1/2 cup butter, 1/4 cup granulated sugar & the vanilla with electric mixer on medium speed until well blended. Then on low speed beat in 1 cup flour until soft dough forms. Then press dough in bottom of pan. Then bake for about 10 to 15 mins or until center is set.
- 2. Next in a 2 quart saucepan cook filling ingredients over medium-high heat 5 to 10 mins. Make sure to stir frequently until figs are tender and most of liquid is absorbed. Then spread over crust.
- 3. Next in a small bowl mix 1/4 cup flour, the brown sugar & 3 tablespoons butter, using pastry blender or fork, until crumbly. Then stir in oats & walnuts. Sprinkle over filling.
- 4. Then bake for about 15 to 20 mins longer or until edges are bubbly & topping is light golden brown. Then cool completely about 1 hour. The to cut the bars cut into 4 rows by 4 rows.
HOMEMADE OATMEAL FIG BARS
These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
- In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
- Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
- Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
FIG BARS
Steps:
- Using kitchen scissors, trim stems from the figs and discard. Cut the figs in half. In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes. In a food processor puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine.
- Preheat oven to 350 degrees F. Sift together the flour, baking powder, cinnamon, and salt. Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients. With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out.
- Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife. Carefully transfer dough to a 13- x-9-9-inch buttered baking dish. Using a spatula spread the cooled fig mixture over the dough in an even layer. On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up. Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips.
- Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars.
More about "fig bars recipes"
HOMEMADE FIG BARS RECIPE - PLATTER TALK
From plattertalk.com
Ratings 58Calories 180 per servingCategory Dessert
- In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer until well blended.
HOMEMADE FIG BARS RECIPE (GLUTEN-FREE!) - MAEBELLS
From maebells.com
4.4/5 (105)Total Time 1 hr 1 minCategory DessertCalories 265 per serving
- In a small mixing bowl combine the crust ingredients: melted butter, brown sugar and almond flour until a soft dough forms.
- Press into the foil lined pan and bake for 6 minutes, crust should be set but not cooked all the way through.
FIG BARS | HOMEMADE FIG NEWTONS - BROWN EYED BAKER
From browneyedbaker.com
Reviews 88Category SnackCuisine AmericanTotal Time 1 hr 30 mins
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the pan edges. Grease the foil; set pan aside.
- Combine the flours, baking powder, and ¼ teaspoon of salt in a small bowl. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Place all but ¾ cup dough into the prepared pan and spread into an even layer. Bake until just golden, about 20 minutes. After you put the bottom crust in the oven, roll the remaining dough into an 8-inch square between two sheets of greased parchment paper, then place in the freezer until firm, about 30 minutes.
- Meanwhile, cook the figs, apple juice, and the remaining pinch of salt in a saucepan over medium heat, stirring occasionally, until very soft and syrupy, 15 to 20 minutes; cool slightly. Process the mixture with the lemon juice in a food processor until jam-like.
- Spread the fig mixture evenly over the baked crust. Top with the frozen dough square and press lightly on the dough to adhere. Bake until the top is golden brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil overhang, lift bars from pan and cut into squares. Store leftovers in an airtight container at room temperature.
OATMEAL FIG BARS | HOMEMADE FIG NEWTONS - ALIDA'S …
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Reviews 20Estimated Reading Time 3 minsServings 16
HOW TO MAKE A FIG BAR RECIPE - PAINLESS COOKING
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FIG BARS RECIPE | EATINGWELL
From eatingwell.com
3/5 (1)Total Time 1 hr 15 minsCategory Low-Calorie Bars RecipesCalories 150 per serving
- To make filling: Stir together figs, water, lemon zest, lemon juice and 1/8 teaspoon salt in a saucepan. Bring to a simmer and stir over low heat until thickened, about 3 minutes. Transfer to a food processor and puree until smooth; set aside to cool to lukewarm.
- To make dough and assemble bars: Preheat oven to 350 degrees F. Stir together flour, baking powder, baking soda and 1/2 teaspoon salt in a small bowl. Beat together brown sugar, butter, oil, egg and vanilla in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until completely blended. (The dough will be stiff.)
- To shape the dough, line the bottom of an 8-by-12-inch baking dish with a piece of plastic wrap; smooth out any wrinkles. Evenly press one half of the dough into the bottom of the lined dish. If the dough is sticky, smooth it out under another piece of plastic wrap. Pick up the ends of the plastic wrap and lift out the piece of dough.
- Coat the bottom of the same baking dish with cooking spray. Press the remaining half of the dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic wrap.
FIG BARS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Calories 91 per servingServings 24
- Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well. Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
- Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
- Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
FRESH FIG CRUMBLE BARS - GRAB A PLATE
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5/5 (5)Estimated Reading Time 3 minsServings 9Calories 2518 per serving
- Preheat the oven to 350 degrees F. Lightly spray a 8x8-inch pan with nonstick cooking spray (or coat it with a bit of butter). Set aside.
- While the crust is baking, add the figs, lemon juice, sugar, and water to a saucepan over medium-high heat. Stir and add a lid to the pan. Cook, stirring occasionally, for 15-20 minutes.
- Add the flour, brown sugar, cinnamon, and oats to a bowl, use a spoon to combine the ingredients. Add the cold pieces of butter to the mixture.
HOMEMADE FIG BARS - WEELICIOUS
From weelicious.com
Calories 110 per serving
- 2. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes. 3. 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. 4. 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. 5. Add the flour and mix until a dough forms. 6. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles. 7. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border. 8. Fold the dough over on top of itself and gently press the dough together at the edges.9. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. 10. Bake 15-20 minutes, or until golden.
HEALTHY HOMEMADE FIG BAR RECIPE | NO SUGAR ADDED, GLUTEN ...
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4.7/5 (7)Category DessertCuisine Bars, Blondies & BrowniesTotal Time 1 hr
- In a small saucepan (use a wide and shallow one, not a tall and narrow one), add the dried figs, Truvia, orange juice, and water. Let soak for 1 hour.
FIG CRUMB BARS RECIPE | REAL SIMPLE
From realsimple.com
3/5 (55)Total Time 3 hrs 30 minsServings 16Calories 182 per serving
- Heat oven to 375° F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil; butter the foil.
- Make the filling:In a small saucepan, combine the figs, brown sugar, orange zest, and ½ cup water. Cook over medium heat, stirring occasionally, until the figs are tender and most of the liquid has been absorbed, 12 to 14 minutes. Remove and discard the zest.
- Transfer the fig mixture to a food processor, add the orange juice and salt, and process until smooth. Transfer to a medium bowl and let cool to room temperature.
- Make the crust and topping:In a second medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a fork or a pastry cutter, mix in the butter and egg until a crumbly mixture forms.
EASY HOMEMADE FIG BAR RECIPE - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (2)Total Time 55 minsCategory Dessert, SnacksCalories 387 per serving
- Make the filling. In a 2-quart saucepan, combine the dried figs and two cups water over high heat. Bring the liquid to a low boil, then reduce heat to medium low. Simmer until the mixture is thick and the liquid has been absorbed, 15-20 minutes. In the last 5 minutes, use the back of a wooden spoon to crush the figs and mash them into a compote. Remove from heat and stir in the honey, almond extract, and vanilla extract.
- Make the crust and topping. Using a hand mixer, cream the brown sugar and butter at high speed until light and fluffy, 3 minutes. Add the baking soda and mix for 10 seconds more or until incorporated. Add the flour, rolled oats, and almond flour to the bowl and use a rubber spatula to combine.
- Press two-thirds of the flour/oat mixture into the bottom of the prepared baking dish. Spread the fig compote evenly over the crust.
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