Why You’ll Love This Fig Bars Recipe
You’ll absolutely love this Fig Bars recipe because it combines rich flavors and a delightful texture that’s hard to resist.
The buttery crust contrasts beautifully with the sweet, chewy fig filling, creating a perfect harmony of taste. I can’t get enough of the warm spices that elevate each bite, making these bars feel like a cozy hug.
Plus, they’re surprisingly easy to make, so you won’t spend hours in the kitchen.
Whether you’re serving them at a gathering or enjoying them solo with your favorite tea, these Fig Bars are sure to impress and satisfy every craving.
Ingredients of Fig Bars
When it comes to making Fig Bars, having the right ingredients is key to achieving that incredible flavor and texture. These bars are a delicious blend of buttery dough and sweet fig filling, and trust me, you want to have everything on hand before you start.
Plus, the process is a bit like a cozy kitchen adventure, where you’ll get to mix, roll, and bake your way to a delightful treat. So, let’s gather our ingredients and get ready to create something special.
Here’s what you’ll need to make Fig Bars:
- 1 1/2 cups unsalted butter, at room temperature
- 1 1/2 cups sugar, plus 2 tablespoons for later
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, at room temperature (1 lightly beaten for sealing the dough)
- 1 large egg yolk, at 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 small dried black figs, stems trimmed
- 1/4 cup cognac
- 2 cups water
Now, before you plunge into your baking, there are a couple of things to think about. First, make sure your butter is truly at room temperature—soft but not melted. This little detail can make a big difference in your dough’s texture.
And about those figs? If you can find fresh figs, go for it, but dried figs work just as beautifully here. They offer that chewy sweetness we all love without the hassle of fresh fruit going bad quickly.
Oh, and don’t forget to savor the moment when you smell the cinnamon and lemon while you’re cooking. It’s like a warm hug from your kitchen, and who wouldn’t want that?
How to Make Fig Bars
Making Fig Bars is a delightful journey that combines the rich flavors of buttery dough and sweet fig filling. To start, you’ll want to create the cookie dough. Grab 1 1/2 cups of unsalted butter, making sure it’s at room temperature—think soft, not melted. In the bowl of your electric mixer, combine that butter with 1 1/2 cups of sugar (yes, that’s a good amount of sweetness), 1/2 teaspoon of pure vanilla extract, and 1/4 teaspoon of salt. Mix it all together until it’s smooth and creamy.
Then, add in 2 large eggs, one of which you’ll beat lightly for sealing later, along with 1 egg yolk. After everything is combined, gradually add in 2 1/2 cups of all-purpose flour. Don’t rush this part—just beat until it’s blended. Once done, transfer your dough onto a sheet of plastic wrap, shaping it into a rectangle. Wrap it up, and let it chill in the fridge for about 2 hours. Patience is key here; you want that dough nice and firm.
While the dough is chilling, it’s time to whip up the fig filling. Take a medium saucepan and toss in the zest of 1/2 lemon, a cinnamon stick, and 24 ounces of small dried black figs (the little guys with the stems trimmed). Add in 1/4 cup of cognac and 2 cups of water. Bring everything to a boil, then lower the heat and let it simmer until the liquid evaporates, stirring occasionally. This should take about 30 minutes, and trust me, the warm scents wafting through your kitchen will make you feel all cozy inside.
Once that’s done, remove the lemon and cinnamon, let the mix cool, then pop it in a food processor and pulse it until smooth.
Now back to that chilled dough—divide it in half. Roll one half out on a floured surface until it’s about 1/8-inch thick. Trim it into a 9 by 12-inch rectangle, then cut it into three long strips. Pipe your fig filling down the center of each strip, and here’s where the fun begins: brush the edge of the dough with that lightly beaten egg before folding it over the filling. Gently press to seal, then place the logs seam side down on a baking sheet lined with parchment paper.
Repeat with the remaining dough and filling. Let them chill in the fridge for another 30 minutes, while you preheat your oven to 350 degrees F. Bake those beauties until they’re light golden, about 20 to 25 minutes, and then let them cool. Once they’re cool enough to handle, slice them into 1 1/2-inch cookies with a serrated knife. You’ll be left with a batch of deliciously fragrant Fig Bars ready to impress.
Fig Bars Substitutions & Variations
Although traditional Fig Bars are delicious, experimenting with substitutions and variations can elevate your baking experience.
For a healthier twist, I often swap in whole wheat flour or oats for some of the all-purpose flour. If figs aren’t available, dried apricots or dates work beautifully too!
To add a unique flavor, I sometimes incorporate spices like nutmeg or cardamom. You can also play around with the filling by adding nuts, like walnuts or almonds, for extra crunch.
Don’t hesitate to replace cognac with orange juice or almond extract for a different taste profile. Enjoy crafting your perfect Fig Bars!
What to Serve with Fig Bars
Experimenting with variations in Fig Bars can really enhance the experience, but pairing them with the right accompaniments takes it to another level.
I love serving them with a side of creamy goat cheese or a dollop of mascarpone; the tanginess complements the sweetness perfectly. A cup of herbal tea or a rich espresso brings out the flavors beautifully, too.
If I’m feeling indulgent, I might drizzle a little honey on top or sprinkle some chopped nuts for extra texture. These simple additions elevate my Fig Bars into a delightful treat that everyone enjoys!
Additional Tips & Notes
When preparing Fig Bars, it’s essential to pay attention to the dough’s texture; it should be firm yet pliable. If your dough feels too soft, pop it back in the fridge for a bit.
I also recommend using high-quality figs for the best flavor. You can substitute cognac with apple juice for a non-alcoholic version.
Don’t rush the cooling process after baking; it helps the bars set up nicely. Finally, cut your bars with a serrated knife for clean edges.
Enjoy experimenting with spices like nutmeg or cardamom in the filling for a unique twist!