Fig Bars Recipes

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FIG BARS



Fig Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48 one-inch bars

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, 1 lightly beaten for sealing dough
1 large egg yolk, room temperature
2 1/2 cups all-purpose flour, plus more for dusting
Zest of 1/2 lemon, cut into four 1-inch strips
1 cinnamon stick
24 ounces dried black mission figlets, stems trimmed
1/4 cup Cognac
2 cups water

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



Fig Bars II image

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

1 cup white sugar
3 eggs
⅞ cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon vanilla extract
2 cups chopped dried figs
1 cup chopped walnuts
1 cup confectioners' sugar for rolling

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



Homemade Fig Bars image

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

1 cup roughly chopped dried figs, stems removed
1 tablespoon honey
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour

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



Fig

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
2 3/4 cups dried Calimyrna figs, stems removed
3/4 cup warm water
1/4 cup real maple syrup or honey
1 teaspoon grated lemon peel
1/2 cup chopped walnuts

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



Fig Bars I image

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

1 cup water
3 cups dried figs
1 cup white sugar
½ cup butter, softened
1 cup white sugar
1 tablespoon milk
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

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 Recipe image

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

8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice*
Pinch salt
2 teaspoons fresh lemon juice
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (2 /3/4 ounces) whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup packed (5 1/4 ounces) light brown sugar
1 large egg
2 teaspoons vanilla extract

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



Fig Bars image

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

CRUST:
1/2 c butter, softened
1/4 c sugar
1/4 tsp vanilla extract
1 c all purpose flour
FILLING:
1/4 c sugar
1 c water, boiling
1 pkg mission figs, dried & chopped
TOPPING:
1/4 c all purpose flour
1/4 c brown sugar, firmly packed
3 Tbsp butter, cold
1/4 c quick cooking oats
1/4 c walnuts, chopped

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



Homemade Oatmeal Fig Bars image

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

1 and 1/2 cups (about 230g) chopped dried figs, stems removed
1/2 cup (120ml) water
2 Tablespoons (30ml) orange juice
1 teaspoon pure vanilla extract
1/3 cup (80ml) melted coconut oil
1/4 cup (60ml) pure maple syrup
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 2/3 cups (145g) old-fashioned whole rolled oats (or quick oats)*
1 cup (130g) whole wheat flour (spoon & leveled)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

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



Fig Bars image

Provided by Food Network

Categories     dessert

Yield 24 bars

Number Of Ingredients 13

1 pound dried Calimyrna figs
2 cups water
1/2 teaspoon grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups unbleached all-purpose flour
1 1/2 cups teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs

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.

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  • In a small mixing bowl combine the crust ingredients: melted butter, brown sugar and almond flour until a soft dough forms.
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  • 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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  • 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.
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FRESH FIG CRUMBLE BARS - GRAB A PLATE
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HOMEMADE FIG BARS - WEELICIOUS
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  • 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.


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From ancientnutrition.com
4/5 (10)
Total Time 12 mins
Category <P>Snacks</P>
Calories 194 per serving


DATE AND FIG BARS RECIPE BY PLATTERSHARE TEAM ON ...
2017-08-28 Date And Fig Bars Recipe. Now take a tray spread an aluminum sheet brush with butter and spread the cooked the mixture evenly. Sprinkle the coarsely ground nuts and seeds evenly. Date And Fig Bars Recipe. Keep at room temperature for 10 minutes. Then cut the lines so that it becomes easy to take out date and fig bars after it is refrigerated for 2 hours or …
From plattershare.com
4.6/5 (5)
Servings 4
Cuisine Desserts
Category Desserts


FIG AND OAT BARS | HIKING SNACKS | TRAIL RECIPES
Fig and Oat Bars. Fig and Oat Bars. An easy, healthy recipe for no-bake energy bars made with figs, rolled oats, sunflower seeds and pepitas. servings: 16 | calories: 124 | cooking time: 0 min | weight: 38 gr / oz Category: dairy-free, snacks, vegan, vegetarian. nutrition info: calories: 124, protein: 3.3 g, carbs: 20.8 g, fat: 4.2 g, sugars: 12.1 g, sodium: 4 mg. you'll need: 2 cups dried ...
From trail.recipes
Estimated Reading Time 40 secs


RECIPE FIG BAR - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Fig Bars Recipe - BettyCrocker.com great www.bettycrocker.com. Fig Bars. (31). 2 Questions. Save Recipe. 1 cup boiling water. 1 bag (9 oz) dried Mission figs, chopped (1 cup).Topping. 1/4 cup Gold Medal™ all-purpose flour.
From therecipes.info


PROTEIN FIG BARS RECIPE, WITH BONE BROTH COLLAGEN ...
Because this almond fig bars recipe offers a balanced macronutrient bar. It'll help power you through a workout or finish a long workday. How to Make Protein Fig Bars Ingredients. 1 cup dried figs; 1 cup almond butter; 1 tablespoon flax meal; 2 scoops Bone Broth Collagen Vanilla (or Multi Collagen Protein Vanilla) 2 tablespoons raw honey ; Directions. Line an 8x8 baking sheet …
From ancientnutrition.ca


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