Fig Bar Cookies are rich, sweet and slightly crunchy bars filled with a decadent fig filling. Delicious!
Growing up, I remember that my mom was a big fan of Fig Newtons – a rolled cake-like cookie stuffed with a sweet fig filling. So it was not really a surprise when we found this delicious Fig Bar Cookies recipe in my mother’s old recipe box.
These Fig Bar Cookies are actually very similar in taste to a Fig Newton but the bottom cookie layer is different – with more of a pie crust texture. The filling is also a very unique (and very delicious) mix of dried Black Misson figs, walnuts, and coconut – plus some lemon zest that helps some of the sweet richness of the filling.
Once the filling is spread over the cooked crust, it is baked and it puffs up – then settles down as it cools into a wonderful, crackly and caramelized top.
This Fig Bar Cookies recipe is shared below, exactly as written on my mom’s recipe card – and they are absolutely delicious!
PrintFig Bar Cookies
Fig Bar Cookies are rich, sweet and slightly crunchy bars filled with a decadent fig filling. Delicious!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 24 bars 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
Ingredients
Crust
- 1 1/2 sticks (12 tablespoons) softened butter
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
Filling
- 3 eggs lightly beaten
- 1 1/2 cups brown sugar
- 3 tablespoons flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup shredded coconut
- 3/4 cup walnuts chopped
- 8 ounce package dried Black Mission figs and roughly cut up into pieces, stems removed and discarded
- Zest of one lemon
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, mix butter, flour and brown sugar to form a dough. Press evenly into a 9X13 glass baking dish. Bake for 10 minutes and remove and cool completely. (I placed mine in the refrigerator to speed cooling).
- To make the filling, combine all ingredients in a medium bowl.
- Once the crust has cooled, spread the filling over the crust evenly to the edges and bake for 30 minutes.
- Remove from oven and cool. It puffs up a bit then settles down as it cools. Cut into 24 squares and serve.
Notes
If you refrigerate the pan before removing the squares, the crust will stick to the bottom of the pan. Just bring the Fig Bar Cookies back to room temperature before removing with a spatula.
Disclosure: This post contains affiliate links.
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These came out perfectly! I used fresh figs (cause I have a thousand on my trees) and I just chopped them up and added them. I did also add a touch of vanilla and because y figs were so ripe and juicy, I added an additional tablespoon of flour. Oh, and since I’m not a fan of walnuts, I used pistachios.
Yum! Yum! Yum!
Thank you Jackie!
Though I love anything fig, this was excellent! My kids ate them and that’s saying something.
As the mom of a picky eater, I’m always thrilled to hear about kids who enjoy our recipes. Thanks Barbara – glad the cookies were a hit!
Anyone try altering this recipe to make with FRESH figs? I have a tree, and figs are ripening at the rate of 5-6 per day. I want to use them fresh (not fried),and I want to try to make these fig bars…Help!
Hi Linda – We haven’t made this with fresh figs, but hopefully someone will see your question who has!
I want to make these for a retirement party. Recipe says 5 1/2 C flour for crust and put in 13×9 pan. that sounds like a lot of flour for just the crust. Is it a typo? Also the picture appears to have crumbs or something on top and the recipe says nothing about a top layer
Hi Juliann – I’m wondering if you misread the ingredients list – it says 1 1/2 cups (not 5!). That top layer is formed as it bakes, the fruit settles as it bake and that top stays caramelized. Hope that helps clarify.