How to Make a 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.

Fig Bar RecipeFig Bar Recipe

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. 


Maple Cream Fig Bar RecipeMaple Cream Fig Bar Recipe


  • ¾ Cup brown sugar
  • 1 Tablespoon cornstarch
  • 1 ½ Cups dried figs (Remove stems and chop fine)
  • 1 ½ Cups sour cream
  • 1 Teaspoon maple extract
  • 3 Egg yolks

Base and Topping

  • 1 ¼ Cups flour
  • 2 Cups quick cooking rolled oats
  • ¾ cup brown sugar
  • ½ Teaspoon baking soda
  • ¾ Cup butter

Preheat oven to 350F degrees; grease 9X13 inch baking pan.

TO MAKE FILLING combine all filling ingredients in medium saucepan.

Cook and stir over medium heat until slightly thickened; cool.

TO MAKE BASE AND TOPPING combine flour, sugar, oats and baking powder.

Blend flour mixture well; cut in butter until mixture is crumbly.

Measure out 1 ½ cups of the crumb mixture; set aside for topping.

Press remaining crumb mixture in bottom of prepared pan.

Bake for 10 minutes; spoon filling evenly over the base.

Sprinkle reserved crumb mixture over the top.

Bake 20 to 30 minutes longer until set and golden brown.

Cool completely and cut into 36 bars.


If you would like to turn a plain bar recipe into a fig bar recipe, here is a simple filling.

  • ½ Pound dried figs 
  • 1 Cup water
  • 1 Cup sugar

Combine figs and water in saucepan; bring to a boil over high.

Reduce heat to low and simmer until soft about 10 to 20 minutes.

Drain the figs reserving the liquid; cool figs, remove stems and chop.

Return figs to saucepan and liquid; add sugar.

Simmer and stir over medium heat until a thick paste forms about 10 minutes.


  • 3 Eggs
  • ¾ Cup sugar
  • 1 Teaspoon vanilla
  • 1 Cup flour
  • ¼ Teaspoon salt
  • 2 Teaspoon baking powder
  • 1 ½ Cups chopped dried figs
  • 1 Cup chopped walnuts

Preheat oven to 350F degrees; grease a nine inch square pan.

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

Beat eggs until light; beat in sugar and vanilla until well blended.

Add flour mixture to creamed mixture blending well.

Fold the figs and walnuts until mixed well; pour into prepared pan.

Bake for 30 minutes; cool, cut into squares and dust with powdered sugar.


  • 1 ¼ Cups brown sugar
  • ¾ Cup butter Flavored Crisco
  • 2 Tablespoons orange juice
  • 1 Tablespoon vanilla
  • 1 Tablespoon grated orange peel
  • 1 Egg
  • 1 ¾ cups flour
  • 1 Teaspoon salt
  • ¾ Teaspoon baking soda
  • 1 Cup chopped dried figs
  • 1 Cup chopped walnuts


  • 1 ½ Cups powdered sugar
  • 2 Tablespoons orange juice

Preheat oven to 350F degrees; grease 9X13 inch pan.

Place brown sugar, shortening, orange juice, vanilla and orange peel in a large bowl.

Beat mixture on medium speed until well blended; add eggs and beat well.

Combine the flour, salt and baking powder; add to shortening mixture beating until blended.

Stir the figs and nuts into mixture; press mixture into prepared pan.

Bake 20 to 25 minutes until lightly browned and firm (Do not over bake).

Cool completely in pan.

MAKE GLAZE by combining powdered sugar and orange juice.

Stir until smooth; spread over the top and cut into bars.


  • 2 Eggs
  • ½ Cup sugar
  • ½ Teaspoon vanilla
  • ½ Cup flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon salt
  • 1 ½ Cup finely chopped figs
  • 1 Cup chopped nuts

Preheat oven to 350F degrees; grease 9 inch square pan.

Beat eggs until foamy; beat in sugar and vanilla.

Blend in the flour, baking powder and salt; stir in figs and nuts.

Spread batter in prepared pan; bake 25 to 30 minutes.

Cool and cut into bars (2X1 ½ inch)


Make this delicious fig bar recipe with candied fruit.

  • 2 Beaten eggs
  • 1 Cup brown sugar
  • 2 Teaspoons vanilla
  • 1 Cup cake flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 2/3 Cup chopped nuts
  • 1 Cup candied mixed fruit
  • 1 cup dried figs chopped

Preheat oven to 350F degrees; line 7 inch square pan with wax paper.

Sift together the flour, baking powder and salt; fold in the fruits and nuts.

Beat eggs until light; gradually beat in brown sugar and vanilla.

Blend flour mixture into egg mixture; spoon into prepared pan.

Bake 30 to 40 minutes; remove from pan while warm.

Cool completely and dust with powdered sugar; cut into 1 inch squares.


Chocolate with figs makes a great combination for a fig bar recipe.

  • 4 Squares (1 ounce each) semi sweet chocolate
  • 2 Cups chopped figs
  • ¾ cups water
  • 1/3 cup corn syrup
  • ¾ Cup butter
  • 1 cup brown sugar
  • 1 ¾ Cups flour
  • ½ Teaspoon baking soda
  • ¾ Teaspoon salt
  • 1 ½ Cups quick cooking oats

Combine chocolate, water, figs and corn syrup in heavy saucepan.

Stir mixture over low heat until chocolate melts and mixture thickens; cool.

PREHEAT OVEN to 400F degrees; grease 9X13 inch baking pan.

In large bowl mix butter and sugar; mix in flour soda and salt.

Stir the oats into mixture; Press half of mixture in bottom of prepared pan.

Spread chocolate mixture over the top; top with remaining oat mixture.

Bake for 25 minutes or until top is golden brown; cool in pan and cut into bars.


Make this fig bar recipe that has an oatmeal crust.


  • 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 BARS RECIPE (Or squares)


  • 1 Pound dried figs (Remove stems and chop)
  • 3 Tablespoons water
  • 1 Tablespoon lemon juice


  • 1 ¾ Cups self rising flour
  • ¼ Cup bran
  • ½ Cup butter
  • 6 Tablespoons sugar (Divided)
  • 1 Egg (Separated)
  • 1/3 cup milk

Preheat oven to 350F degrees; lightly grease 9 inch square cake pan.

TO MAKE FILLING combine figs, water and lemon juice in saucepan.

Cook and stir over medium low heat about 5 minutes; cool.

FOR DOUGH place flour and bran in mixing bowl.

Cut butter into flour mixture until crumbly.

Add ¼ cup of the sugar, egg YOLK and milk to crumb mixture;

Knead dough until smooth; divide dough in half.

Press half of the dough over bottom of prepared pan.

Spread fig mixture over the dough; roll remaining dough into square (1 inch).

Place dough square on top of fig mixture; bake 30 to 35 minutes.

Cut in squares while hot; cool in pan before serving.

12 Servings.


Bar Cookies

  • ½ Cup butter
  • 1 ½ Cups brown sugar
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 2 Cups sifted flour
  • 1 Teaspoon baking powder
  • 1 Cup dried figs (Chopped)
  • ½ Cup chopped walnuts


  • 1 Tablespoon melted butter
  • 1 Tablespoon milk
  • 1 Tablespoon lemon juice
  • 1 Cups sifted powdered sugar

Preheat oven to 350F degrees; grease 13X9 inch baking pan.

In mixing bowl beat together the butter and brown sugar until blended.

Add eggs and vanilla to butter mixture; beat until fluffy.

Combine in a bowl the flour and baking powder; stir into butter mixture.

Blend in figs and walnuts; spread mixture in prepared baking pan.

Bake for 35 minutes until pick comes out clean.

FOR FROSTING combine and mix melted butter and remaining ingredients.

Remove pan from oven; pour icing oven top.

Cool completely and cut into bars; makes 36 bars.