I’m smitten with Mr. Fig. I was a huge fan of those Fig Newton bars growing up. My tastes have changed, but my love for the fig has remained.
You’d think with the giant fig trees in my yard that I would have an abundance of figs to experiment with. But sadly, the trees don’t produce much fruit. I’m planning on pruning them next year. Or hanging a hammock on them. Probably the latter.
These fig bars come to you via Sarah Fennel from Broma Bakery. Have you seen her website? She’s amazing. Beautiful photos (I want to be like her!), and amazing food (I want to be like her!). I changed a few things, but the basic premise for this bar goes to her. What I wouldn’t give to spend a week in the kitchen with her. Seriously. Foodie crush.
I’ve now made these bars three times. Yes, you read that right. Three. And they haven’t disappointed. The second batch I brought to my in-law’s cabin for Labor Day weekend. HUGE hit. Huge. Isn’t it nice when people love what you bring to family get togethers?
Since I’m crazy about figs (hello!? the name of my blog), and my trees aren’t producing fruit that ripens very well, I went with dried figs from Costco. I’m not sure how other varieties of figs would taste in this, or if you would need to adjust the sugar. Use what you can find first, and see if it works. Experimenting is the best way to discover new dishes.
And now, for the recipe.Print
- 1/2 cup unsalted butter, room temp
- 1/2 cup|3.5 ounces granulated sugar
- 1/4 cup|1.75 ounces light brown sugar
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 1 cup|5 ounces all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 cup old fashioned oats (not instant)
- 6 ounces dried Calimyrna figs
- 5 ounces bittersweet chocolate, roughly chopped
To make bars:
- Preheat oven to 350 degrees F and line a 9 x 9 inch pan with parchment.
- In the bowl of a stand mixer fitted with the paddle, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional minute.
- In a small bowl, mix the flour, baking powder, baking soda, salt, and espresso powder. With the mixer running on low, add the dry ingredients until combined.
- Stir in by hand the oatmeal, chocolate, and figs.
- Spread the dough into the prepared pan and bake for 30 minutes. Cool on a wire rack for 10 minutes, then remove parchment sling and continue cooling bars on rack.
- Cut into squares when cooled. Store at room temperature up to 3 days.