Nutty Fig Bars Recipe

Name: Nutty Fig Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole wheat flour (or combination of whole wheat and all-purpose flours); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt (optional); ¼ cup vegetable shortening; ½ cup butter, softened; 1 cup brown sugar; 2 large eggs; 2 teaspoons vanilla; 1 cup chopped walnuts or 1 cup pecans, toasted; 1 lb dried fig, finely chopped; ½ cup brown sugar; ¾ cup orange juice; ¼ cup water; ¼ teaspoon salt (optional)

Servings: persons

3 cups whole wheat flour (or combination of whole wheat and all-purpose flours)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (optional)
¼ cup vegetable shortening
½ cup butter, softened
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped walnuts or 1 cup pecans, toasted
1 lb dried fig, finely chopped
½ cup brown sugar
¾ cup orange juice
¼ cup water
¼ teaspoon salt (optional)

1
Sift together flour, baking powder, baking soda and salt, if using; set aside.
2
In mixer on high speed, beat shortening, butter and brown sugar until combined.
3
Reduce speed to low; add eggs and vanilla.
4
Increase speed to high; beat until light and fluffy.
5
Add the flour mixture and beat just until blended.
6
Stir in nuts.
7
Turn dough onto a sheet of plastic wrap, flatten into a disc and wrap; chill at least 2 hours.
8
While dough is chilling, prepare filling.
9
In large saucepan over medium heat, combine figs, sugar, orange juice, water and salt, if using.
10
Stirring occasionally, cook until mixture thickens and comes to a boil, about 10 minutes; cool completely.
11
Heat oven to 350-degrees.
12
Remove dough from refrigerator; divide in half.
13
On floured surface, roll out one half into a 13X9-inch rectangle: set aside.
14
Press remaining half into bottom of a 13X9-inch baking pan.
15
Spread fig filling over dough in pan, then place rolled dough over filling, gently pressing to cover.
16
Bake until dough is browned and cooked through, 35-40 minutes.
17
Cut into squares.

1115

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups whole wheat flour (or combination of whole wheat and all-purpose flours), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt (optional), and more.

Yes, Nutty Fig Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nutty Fig Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions