Here’s a recipe for fig bars—really good fig bars—the results of which are akin to fig cookies that taste far better than what you can get from the store. They’re not overly sweet, and the fig flavor really comes through.
This recipe is from America’s Test Kitchen’s The Perfect Cookie cookbook.
What you’ll need
For the filling:
- 8 oz. dried figs, stemmed and quartered
- 2 cups apple juice
- A pinch of salt
- 2t lemon juice
For the crust:
- 0.75 cups (105g) all-purpose flour
- 0.5 cups (77g) whole-wheat flour
- 0.5t baking powder
- 0.25t salt
- 6T unsalted butter, room temperature
- 0.75 cups packed (150g) light brown sugar
- 1 large egg
- 2t vanilla extract
What to do for the filling
Simmer the figs, apple juice and salt in a medium saucepan over medium heat. Cook, stirring occasionally, for about 15 – 20 minutes until the figs are very soft and the juice has become somewhat syrupy. When it’s done cooking, set it aside to cool.
What to do for the crust
Begin heating your oven to 350 degrees F.
Make a removable bottom for an 8-inch by 8-inch baking pan, using 8-inch-wide, 12-inch-long parchment paper strips laid across the bottom of the pan, perpendicular to each other. The extra length of parchment paper should overhang the edges of the pan. Grease the parchment paper. Alternatively, you could just use a baking pan with a removable bottom.
Whisk the flours, baking powder and salt in a bowl. Set aside. With a stand mixer fitted with a paddle, beat the butter and sugar at a medium speed until fluffy—up to 6 minutes. Add the egg and vanilla and continue beating until everything is well combined. Add the flour mixture and slowly mix until incorporated. Remove the bowl from the mixer and set aside about 0.75 cups of the dough for topping the bars.
Press the remaining dough into the prepared pan, ensuring you have a fairly even layer. When your oven reaches 350 degrees, bake the dough until it begins to darken—about 20 minutes. Remove from the oven when done and let it cool a bit.
Roll the reserved dough for the topping between 2 sheets of greased parchment paper, shaping it into an 8” X 8” square. If needed, trim the dough so it’s a perfect square of the correct dimensions. Freeze it flat until needed.
Spread the fig mixture evenly over the crust you just baked and lay the top crust over it, pressing the top layer so it’s secured to the fig mixture. Bake until the top is golden-brown—about 25 or so minutes.
Let the bars cool completely in the pan for a couple of hours before removing the slab from the pan and cutting it into whatever size pieces work best for you.
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