Brown Sugar and Oat Fig Bars

Recipe by Sarah Jampel
10 Reviews 4.1 out of 5 stars

No offense to Newton, but these homemade fig bars are jammier and more buttery than anything you’ll find in a package — and they’re surprisingly simple to make. The filling is nothing more than dried figs soaked in hot water and blended smooth (no cooking required), while the soft but sturdy dough is simply stirred together and pressed into the pan. These fig bars are equally at home in a lunch box, in a hiking bag, or on a pretty platter at a get-together. For the neatest slices, chill thoroughly before cutting into pieces.

Prep
20 mins
Bake
35 to 40 mins
Total
1 hr 15 mins
Yield
16 medium (2") bars
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Brown Sugar and Oat Fig Bars stacked up - select to zoom
Brown Sugar and Oat Fig Bars stacked up - select to zoom
Brown Sugar and Oat Fig Bars on a counter - select to zoom
Brown Sugar and Oat Fig Bars on a cutting board - select to zoom
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Instructions

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  1. Preheat the oven to 375°F with a rack in the lower third. Line an 8" square pan with parchment on all sides, then lightly grease.  

  2. To make the filling: Place the chopped figs in a medium bowl or liquid measuring cup. Pour the hottest water from your tap over the figs to completely submerge them, then cover and set aside for 20 minutes, until the figs are very soft and have absorbed some of the liquid. 

  3. Drain the figs, reserving the liquid, then transfer them to a food processor. Add the syrup, vanilla, salt, and 1 tablespoon (14g) of the reserved soaking liquid. Process until the mixture is a mostly smooth paste with no large chunks. If the mixture is too thick to process, add an additional 1 tablespoon (14g) liquid. You should have about 1 1/2 cups (410g) of fig paste. Set aside, covered, while you make the dough. 

  4. To make the dough: In a large bowl, whisk together all the dough ingredients except the butter. Use your fingers or a spoon to break up any lumps of brown sugar. Add the melted butter and stir until fully combined. 

  5. Transfer about half of the dough mixture (about 1 1/4 cups or 275g) into the prepared pan and press firmly into an even layer.  

  6. Dollop the fig paste over the top, then spread it all the way to the edges of the pan in an even layer (a small offset spatula is a useful tool here). 

  7. Evenly distribute the remaining dough mixture over the top of the fig paste, using your hands to break it into small clumps. Use your palms to gently press the dough into an even layer. 

  8. Bake the fig bars for 35 to 40 minutes, until deeply golden brown.  

  9. Remove from the oven and let the bars cool completely in the pan. For the neatest, firmest slices, refrigerate until thoroughly chilled, about 2 hours. 

  10. Storage information: Store the bars wrapped airtight in the refrigerator for several days. 

Tips from our Bakers

  • While Turkish figs are our dried fig of choice in this recipe, Mission figs also work here; they’ll lend a darker color and a more intense, slightly tannic flavor to the filling. 

  • The easiest way to “chop” dried figs is to cut them with kitchen shears, letting the pieces fall directly into whatever bowl you’ll use to soak them. 

  • You can also use a thick storebought fig jam (we like Divina brand) in place of the fig filling; the result will be sweeter and stickier. In step six, use 1 cup (340g) fig jam and don’t spread it all the way to the edges of the pan — leave a 1" border of bare dough. Bake for 35 to 40 minutes; the jam will be bubbling.  

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