How to Make Fig Bar Recipe

I learned how to make the fig bar recipe because it has been the all time favorite everyday cookie for my entire family throughout my whole life. When I got in my teenage years, Mom would occasionally purchase fig cookies from the grocery store. We rarely had any purchased cookies back then but I remember them as being so delicious; so soft, moist and flavorful.

These were the favorite of both Mom and Dad. Besides tasting good, Mom would comment on the healthy side of them. Due to the fruity fig filling with its own natural sweetness, less sugar was added to the recipe. Figs and cheese together makes a very healthy snack and the flavor of fig bread is unbelievable.

After I got older and married, my husband would occasionally buy fig cookies when he stopped at the convenient stores for gas. He and the children loved the flavor. I was not the only one that wanted to learn how to make the fig bar recipe. It is so popular that Fig Newton’s have their own national holiday on January 16 of each year. How Ironic! This was my dad’s favorite cookie and January 16 was my dad’s birthday.

When you learn how to make the fig bar recipe, like everyone else you will prefer it over the store bought cookies. 



  • ¾ Cup soft butter
  • ½ Cup sugar
  • 1 Teaspoon vanilla
  • 1 Egg
  • 1 Egg yolk
  • 2 ¼ Cups flour
  • 1/8 Teaspoon salt
  • 1 Teaspoon grated lemon peel

Cream together the butter and sugar. Mix in the vanilla, egg and egg yolk until well blended. Mix in the flour, salt and lemon peel until blended and smooth. Cover and chill for 1 hour.


  • ½ Cup chopped walnuts
  • ½ Cup chopped almonds
  • 2 Cups chopped figs
  • ¾ Cup red wine
  • 1 Tablespoon sugar
  • 1 Tablespoon honey
  • 1 Teaspoon grated orange peel
  • Sifted powdered sugar

In a heavy skillet, toast the walnuts and almonds over medium heat stirring occasionally for ten minutes. Stir in the figs, wine sugar, honey and orange peel. Cook until it is a dry paste. Spoon into a bowl, cover and chill.

Preheat oven to 350F degrees.

Roll half of the dough out on a floured board to 7”by 13”. Spread half of the filling lengthwise down the center of the rectangle leaving 1 inch at the top and 1 inch at the bottom. Fold the sides over and pinch to seal all edges. Place on a foil lined cookie sheet. Repeat process with other half of dough and filling. Bake for 30 to 35 minutes. Cut diagonally into 1 inch pieces. Cook and sprinkle with powdered sugar.


The fig was one of the oldest fruits recognized by man; the fig tree was often mentioned in the Bible. Figs are grown and known to be a mainstay of the Mediterranean area; having much dietary and medicinal value. They were often fed to people recovering from long illnesses. Although fig cookies were a favorite of my family, fresh figs were not readily available. Once fresh figs are picked they deteriorate quickly. A friend in Ecuador invited me for lunch one day and she served as dessert fresh figs in wine with cheese. It was extremely delicious!

  • 1 Pound dried figs
  • 2 Cups dry white wine
  • 2 Teaspoons dried thyme
  • ¼ Cup honey
  • ½ Cup whipping cream OPTIONAL
  • ¼ Cup chopped fresh mint
  • Slices of favorite cheese

Prick each fig several times with a fork.

Combine figs, wine and thyme in a medium bowl; cover and let stand at room temperature for 48 hours.

Add honey and stir well.

To serve spoon figs on individual dessert dishes and place slice of cheese on plate.

If desired, serve a dollop of whipped cream on fig and garnish with chopped mint.


If you like the fig bar recipe you will also like this fig bread recipe; the flavor of figs makes it delicious.

  • 2/3 cup solid shortening
  • 1 ½ Cups sugar
  • 4 Eggs
  • 3 ½ Cups sifted flour
  • 1 ½ Teaspoons cream of tartar
  • 1 Teaspoon salt
  • 2 Cups cooked mashed figs (can use drained canned figs)
  • 1 Cup chopped nuts

Preheat oven to 350F degrees.

Cream shortening and sugar until fluffy; add eggs beating after each.

Sift together the sifted flour, cream of tartar and salt; gradually add to the creamed mixture and mix until well blended.

Add figs and beat until blended; stir in nuts.

Pour into a greased and floured loaf pan.

Bake for 1 hour.


  • 1 ¾ Cups flour
  • ½ Teaspoon baking powder
  • ¼ Teaspoon baking soda
  • ¼ Teaspoon salt
  • ½ Cup softened butter
  • 1/3 cup sugar
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • Fig filling
  • Vanilla glaze

Preheat oven to 400F degrees.

Combine and sift together flour, baking powder, baking soda and salt; set aside.

Cream butter, sugar, honey and lemon juice; thoroughly mix in dry ingredients.

Divide dough in half; roll out on lightly floured WAX PAPER to 15X8 inch rectangle.

Cut rectangle into four 15X2 inch strips; place 1 tablespoon filling down the center of OUTSIDE STRIP.

Fold dough over the filling using wax paper to lift; seal edge.

Cut into 3 inch strips; roll each slightly to round out edges.

Place seam side down on ungreased cookie sheet; repeat with remaining strips.

Bake for 9 to 12 minutes until lightly browned; place on wire rack to cool.

Spoon glaze over warm cookies; cool completely.


  • 1 Cup (or 6 ounce can) ground figs
  • ¼ cup honey
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water

COMBINE and blend all ingredients

Vanilla Glaze:

  • 1 ½ Cups sifted powdered sugar
  • 1 Teaspoon vanilla
  • 1 to 2 Tablespoons hot water

COMBINE and blend adding enough hot water for glaze consistency.



  • 3 Cups chopped dried figs
  • 1 Cup water
  • ½ Cup dry red wine
  • ¼ Cup sugar
  • 1 1/2 Teaspoon orange zest
  • 1/8 Teaspoon natural salt
  • Crumb mixture:
  • ¾ Cup butter
  • 1 Cup brown sugar
  • 1 ¾ Cups flour
  • 1 ¼ Teaspoon natural salt
  • ½ Teaspoon baking soda
  • 1 Cup old fashioned oats
  • ½ Cup finely chopped pecans

Preheat oven to 375F degrees; grease 9X13 inch baking pan or dish and set aside.

In medium saucepan combine 1 cup water, wine, sugar, zest and salt.

Bring mixture to a boil over medium high heat stirring constantly.

Reduce heat to medium low; cook stirring occasionally until mixture thickens about 10 minutes.

NOTE: Should have about 2 ½ cups; set aside and cool completely.

TO MAKE CRUMB MIXTURE beat brown sugar and butter in a large bowl until fluffy.

In a medium bowl combine flour, salt and soda; gradually beat dry mixture into creamed mixture.

Gradually beat in oats and pecans just until combined; press HALF of mixture in bottom of prepared pan.

Gently spread filling over the crumb mixture; sprinkle remaining crumb mixture over the fig filling.

Press lightly over the crumb topping; bake 25 to 30 minutes and cool slightly.

Cut into bars; refrigerate up to 3 days.

› Fig Bar

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