• Candy

Fig Bars!

Our fig production is still going strong! Since our freezer is now full of fig jam, we began a conversation about other fig recipe possibilities. At the behest of my two wonderful sons, I embarked on the journey of finding a recipe to make Fig Newtons.

This was not as easy as it sounds, because all of the recipes I found called for dried figs, and I wanted to use the fresh figs from our yard.


I finally searched for fruit-filled cookie bar recipes and found a winner! Thanks, Barry! https://www.rockrecipes.com/raspberry-filled-cookie-bars/?unapproved=283148&moderation-hash=09816e81169bf9867ce051abb5ea4415#comment-283148


This recipe calls for raspberries but states that strawberries or blueberries can be used as a substitute. I decided to go with figs instead!


To begin, I made the fig filling. I used my Fig Jam recipe but cooked the jam for an additional 20-30 minutes to insure that it was very thick and wouldn't make the bars soggy.

Cookie Bar Dough Ingredients ( I doubled Barry's original recipe)


1 cup butter (room temp)

1 cup brown sugar (I was out! So, I made my own by combining 1 cup granulated sugar with 1 Tbsp molasses.)

2 tsp vanilla extract

2 large eggs

3 3/4 + 1 Tbsp flour

1 tsp baking powder

1/2 tsp salt (my addition to the recipe)

Directions:


Cream together the butter and sugar. Add the eggs and vanilla. Combine the flour, baking powder, and salt, and slowly add to butter mixture.


Divide the dough in half.

Line a 9x13 baking dish with plastic wrap or wax paper. Press half of the dough into the bottom of the dish and even out. Place the flattened dough on a cookie sheet and refrigerate until needed. (It's easier to place the dough on top of the jam in one piece if it's cold enough to hold together. Mine broke, so I should have refrigerated it longer.) *If finger prints in the dough bother you, press the top down with a spatula.

Spray the baking dish with non-stick spray and line with parchment paper (cut the corners for a better fit, then trim). Press the remaining dough into the bottom of the dish as evenly as possible.


Spread the fig jam over the layer of dough.

Top the jam with the refrigerated dough.

Bake in a preheated 350 degree oven for approximately 43 minutes. The top of your creation should be a light golden brown.

Cool and cut into squares.

I admit it - I couldn't wait for the bars to cool and burned the roof of my mouth. But, it tasted so good!


My oldest son will get to try out my version of Fig Newtons today, and I've already frozen a couple of bars for my youngest son's next visit. Hubby loves them, too!

Wishing you a day filled with sweetness, and remember that kindness has the power to change the world!


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