This easy Homemade Strawberry Fig Bars recipe is low in added sugar and has the perfect crumbly cookie outside and sweet sticky fig filling.
$3.62 Recipe | $0.23 Serving
Fig bars are one of my favorite snacks to have on hand. They make the perfect small snack, quick to eat and full of fiber and sustaining energy. They were my snack of choice for midnight feedings when I nursed my kids.
It can be tough finding the perfect fig bar though: sweet, intense flavor, low added sugar, crumbly cookie, and a decent price tag? That’s a lot to ask of a store bought cookie, but these homemade fig bars check each of these boxes perfectly!
Figs: Health and Variety
Figs are a fruit that are often enjoyed dried or fresh. One ounce of dried figs has 3g of fiber (more than prunes!) and my dietitian geek comes out when I consider how delicious this fiber source is!
For this fig bar recipe I highly recommend using dried figs. I tried the fig filling with canned figs and the flavor was just too diluted. The dried figs create a very flavorful and dense filling. I have yet to try this recipe with fresh figs, but if you do- comment below and tell us how it turned out!
If you have leftover fig filling, you can either freeze it to use at a later time or store it in the refrigerator for 3-4 days and use as a yummy spread on toast or biscuits!
How to Make Homemade Strawberry Fig Newtons
Looking at the steps, this fig bars recipe might seem a bit complicated. I highly recommend watching the video for a clear step by step view. They really are simple to make and so worth it!
1.Soak the dried figs in water for at least 15 minutes to rehydrate some, and thaw frozen strawberries.
2. Combine the figs and strawberries in a food processor until the mixture is smooth. This may take 1-2 minutes, scraping down the sides once or twice so everything is incorporated.
3. Mix the dry ingredients (flour, baking powder, and salt) in a small bowl. Set aside.
4. With an electric mixer, cream the butter and sugar together for 1-2 minutes until smooth. Add the egg and vanilla mixing until well combined and creamy.
5. Stir the dry ingredients into the wet ingredients and mix with a spoon until combined. Then, using your hands (with some extra flour added to them) work the dough slightly so that it is manageable (but try to avoid overworking the dough as the more you work it the less crumbly the final cookie will be).
6. Lightly flour the surface and roll out the dough into a rectangle, a bit thinner than 1/4 inch thick. Cut the rectangle in half lengthwise and seperate the two long strips. Use a spatula to effectively unstick the roll from the surface if needed. Add extra flour as needed if the dough becomes too sticky.
In the center of each strip, add a line of the fig and strawberry mixture. Gently and loosely roll the dough over the filling, gently patting down or pinching the edges. The dough is very forgiving as it bakes, so if there are cracks or the seam is not sealed perfectly, don’t sweat it!
7. Bake for 20-25 minutes until golden brown. Let cool and slice into 2 inch cookies (or whatever size you prefer!)
FAQ’s Tips & Tricks for Strawberry Fig Bars Recipe
Strawberries– Use frozen strawberries that have been thawed for the extra straw-berry-y flavor that comes from the juices.
The dough is likely to be a bit crumbly and tricky to work with. Don’t worry if it breaks a bit on the top or if all of the filling isn’t covered with dough- It’s very forgiving as it bakes.
Add more flour as needed to keep the dough from sticking, but try not to add too much or work the dough excessively, as it could lead to a firmer, leses crumbly cookie.
Feel free to stuff the center of the cookie full of filling. I was worried at first that the filling would ooze out, but it stays put as it bakes and a lot of fig filling = a lot of deliciousness.
How to Store Homemade Fig Bars
On the counter– You can store these on the counter for a few hours after baking, but this is not my recommended way to store them long term.
In the refrigerator– Eating these cookies cold is the best way to have them! Storing them in the refrigerator, they will keep for 4-5 days.
In the freezer- If you want to save your strawberry fig bars for another day, toss them in an airtight container after they fully cool and keep them in the freezer. To thaw, just transfer to the refrigerator overnight or wrap loosely in a paper towel and microwave for 30 seconds, flip, 30 seconds, and enjoy!
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Strawberry Fig Bars Recipe
Equipment
- Food Processor
- electric hand or stand mixer
Ingredients
- 8 oz dried figs soaked in water for at least 15 minutes
- 10 frozen strawberries, thawed about 1 cup
- 1 1/4 cup white whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp butter, softened
- 1 egg
- 1/3 cup light brown sugar packed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Process the figs and thawed strawberries until a past forms. This may take 1-2 minutes, scraping down the sides a couple of times as needed. Set aside.
- Mix the dry ingredients (flour, baking powder, and salt) in a small bowl. Set aside.
- With an electric mixer, cream the butter and sugar together for 1-2 minutes until smooth. Add the egg and vanilla mixing until well combined and creamy.
- Stir the dry ingredients into the wet ingredients and mix with a spoon until combined. Then, using your hands (with some extra flour added to them) work the dough slightly so that it is manageable (but do not overwork as the more you work it the less crumbly the cookie will be).
- Lightly flour the surface and roll out the dough into a rectangle, a bit thinner than 1/4 inch thick. Cut the rectangle in half lengthwise and seperate the two long strips. Use a spatula to effectively unstick the roll from the surface if needed.
- In the center of each strip, add a line of the fig and strawberry mixture. Gently and loosely roll the dough over the filling, gently patting down or pinching the edges. The dough is very forgiving as it bakes, so if there are cracks or the seam is not sealed perfectly, don't sweat it!
- Bake for 20-25 minutes until golden brown. Let cool and slice into 2 inch cookies (or whatever size you prefer!)
Video
Notes
Not ready to make these Copycat Fig Newtons just yet? Add this recipe to your favorite Pinterest board to save for later!
Want more Quick and Easy Recipes? I’ve got you covered with a few tasty ones below!
Victoria Morse
I love these. I substitute the flour for a 1:1 GF blend and use coconut sugar instead of brown sugar. They always come out perfect. I’ve made them at least 4x. Thank you for the recipe!
Kelsey
Thank you so much for your kind feedback–Those subs sound great!