Homemade fig newtons recipe from scratch. Fig newtons made in a bar instead of a rolled cookie-so much easier and they taste just the same!<\/em><\/p>\n Words can hardly describe how much I love these. And I can sit here and tell you that they are approximately 1-million times better than the store-bought ones, but you won’t believe me until you try them.<\/p>\n I get it. It’s my job to bake things and tell you how amazing they are. I do my best to convince you to bake what I bake. It probably falls on deaf ears after 718 recipes on this site. But, I will say it again: these cookies are definite must-makes.<\/p>\n A fig newton is a soft cookie with a sweet fig filling wrapped in a very tender, chewy dough. They\u2019re not overly sweet, and they\u2019re definitely for people who love the sweetness of figs and the tiny pops of their seeds.<\/p>\n I have to be honest, guys. There is a short list of recipes on this site that I’ve made more than a dozen times. A few are: my 15-minute homemade puff pastry<\/strong><\/span><\/a>, quick no-yeast cinnamon rolls<\/strong><\/span><\/a>, ricotta gnocchi<\/strong><\/span><\/a>, wine slushies<\/strong><\/span><\/a>, and melting sweet potatoes<\/strong><\/span><\/a>.<\/p>\n But these homemade fig newtons? I made them the second I arrived in Dallas at my parents house.<\/p>\n I need lots of people to make these and confer with me that they are, in fact, delicious & better than the original.\u00a0Please\u00a0<\/i>hold some back and eat them on day 2 to taste the crisp crust. Just do it for me.<\/p>\n Simmer the figs, apple juice*, and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice is syrupy, 25 to 30 minutes. There should only be 3-4 tablespoons of liquid remaining in the pan when they’re done.<\/p>\n<\/div>\n Let the mixture cool slightly. Puree the figs in a food processor with the lemon juice until the mixture has a thick jam consistency, about 8 seconds.<\/p>\n<\/div>\n<\/div>\n Whisk the flours, baking powder, and salt together in a medium bowl.<\/p>\n<\/div>\n Whisk the flours, baking powder, and salt together in a medium bowl.<\/p>\n<\/div>\n<\/div>\n Beat in the egg and vanilla just until combined.<\/p>\n<\/div>\n Stir in the flour mixture until just incorporated. Very important: Reserve \u00be cup of the dough for the topping!<\/p>\n<\/div>\n<\/div>\n Sprinkle the remaining dough mixture into the prepared pan and press into an even layer with a greased spatula. Bake the bottom crust until just beginning to turn golden, about 20 minutes.<\/p>\n<\/div>\n Now, take the \u00be cup of dough you reserved and roll between 2 sheets of greased parchment paper into an 8-inch square; trim the edges of the dough as needed to measure exactly 8 inches. Leaving the dough sandwiched between the parchment, transfer it to a baking sheet and place it in the freezer until needed.<\/p>\n<\/div>\n<\/div>\n Spread the fig mixture evenly over the crust. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere. <\/p>\n<\/div>\n Bake the bars until the top crust is golden brown, 25 to 30 minutes, rotating the pan halfway through baking. Let the fig bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.<\/p>\n<\/div>\n<\/div>\n These soft cookies should be stored at room temperature in an air-tight container. To maintain their tender texture, try adding a slice of bread to the storage container. This helps keep the dough moist and prevents them from drying out. I do not recommend fridge or freezer storage.<\/p>\n You can always look in the recipe card below for full nutritional information. In my opinion, because these fig newtons are made with whole wheat flour and dried fruit, they are a high fiber sweet treat that is somewhat healthy. Portion control is always your friend.<\/p>\n I have 3 fig trees in my yard, and they tend to produce too many figs at the same time. To store them, I pick them, remove the stem, and lay them flat to freeze. After they\u2019re frozen solid, I stack them in freezer bags or mason jars for easier storage. I often make a small batch of fig jam for all of the overly ripe, mushy figs that come off the tree.<\/p>\n![\"Homemade](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2017\/11\/homemade-fig-newtons-recipe-4.jpg\" "\\"Homemade")
<\/figure>\nFig Bar Recipe<\/h2>\n
What is a Fig Newton?<\/h3>\n
Reasons you will love these Homemade Fig Newtons<\/h2>\n
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Homemade Fig Bars ingredients<\/h2>\n
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How to make Fig Newtons<\/h2>\n
![\"Homemade](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2017\/11\/homemade-fig-newtons-recipe-3.jpg\"\/ "\\"Homemade")
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<\/figure>\nHow to store a Fig Newton<\/h2>\n
Fig Newton Bars FAQs<\/h2>\n
Are Fig Newton bars healthy?<\/h3>\n
What is the best way to preserve fresh figs?<\/h3>\n
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