fig newtons

Homemade fig newtons made with dried figs and a whole wheat brown sugar crust. Even better than store-bought!

Homemade Fig Newton Bars

Turkish

apple juice*

salt

lemon juice

(3 3/4 ounces) all-purpose flour

(2 /3/4 ounces) whole wheat flour

baking powder

unsalted butter, softened

(5 1/4 ounces) light brown sugar

vanilla extract

FOR THE FILLING: Simmer the figs, apple juice*,...

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...

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...

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...

Whisk the flours, baking powder, and salt together in a medium bowl.

In a large bowl, beat the butter and...

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...

Reserve 3/4 cup of the dough for the topping!

Sprinkle the remaining dough mixture into the prepared...

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...

Bake the crust until just beginning to turn golden, about 20 minutes.

Meanwhile, roll the reserved 3/4 cup of dough...

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....

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...

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...

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.

If you're a Fig Newton fan, this homemade vegan fig bar recipe is the BEST healthy swap with a fruit-sweetened filling and buttery gluten-free crust!

Gluten-Free Fig Bars Recipe

(340 grams) dried mission figs

(240 grams) water

(240 grams) orange juice

(186 grams) gluten-free flour

(105 grams) coconut sugar

tsp baking powder

tsp salt

(85 grams) Organic SunButter

(67 grams) coconut oil

tsps vanilla extract

almond milk

Remove the stems from the figs and slice each in half. 

Add to a medium saucepan with the water and orange juice.

Bring to a boil over high heat, reduce heat to medium and simmer 15 minutes until the figs are softened.

Transfer to a food processor, process to a jam-like consistency.

For the filling

Whisk together flour, coconut sugar, baking powder, and salt.

Add SunButter, coconut oil (melted), and vanilla. 

Mix, adding almond milk 1 tablespoon at a time until you have a cohesive ball of dough. Hands work best for mixing here.

Press 2/3 of the dough into an 8&#215;8&#8243; pan lined with parchment paper. Chill the other 1/3.

Bake 15-18 minutes at 350°F until golden around the edges.

Roll out the remaining dough between two pieces of greased wax paper into an 8&#8243; square. Place back in the fridge.

Evenly spread the fig filling on top of the baked crust. 

Carefully top with the rolled out square of dough (it&#8217;s okay if it breaks, you can patch the corners!)

Cool 30 minutes, then refrigerate 4 hours.

For the crust

I just made this recipe and I love the taste of the bars. I do have a question for someone who might have made them. My fig jam did not come out as solid as I would like. Does anyone know what I might have done wrong. I did not make it a day ahead, but I did chill it while making the crust. Could it be I need to allow the fig jam to chill for a longer period of time?

Thank you!

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Homemade Fig Newton Bars

Gluten-Free Fig Bars Recipe

Top 2 fig newtons recipes from across the web

The most viewed fig newtons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Fig Newton Bars

Gluten-Free Fig Bars Recipe

The most viewed fig newtons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine