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Fig Bars

Our version of this classic cookie has a buttery, flaky crust encasing a bright and balanced fig filling, improving upon the original with no icky ingredients added! Expect to put a little energy into this recipe, but know that they are truly worth the trouble. The yield is large, and fig bars are great for a quick breakfast treat or an on-the-go snack. Don’t aspire to perfection when rolling out the top crust--you want to cover the majority of the filling, but then feel free to patch and pat together the soft dough to fully cover it. The dough is very forgiving, just like you'll need to be to yourself when you can’t stop snacking!

Prep Time — 50 min
Cook Time — 22 min
Servings — 24
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Ingredients

1 cup apple juice

1 cup water

3 cups chopped dried figs

nonstick cooking spray

2½ cups all-purpose flour

½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter

½ cup light brown sugar

2 tablespoons honey

1 large egg

2 large egg yolks

1½ teaspoons vanilla extract

2 tablespoons honey

2 teaspoons lemon juice

1 tablespoon lemon zest

⅛ teaspoon salt

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Soak the figs

In a medium pot, combine the apple juice and water over medium heat and bring to a boil. Add the figs and remove from the heat. Let stand while you make the dough.

1 cup apple juice

1 cup water

3 cups chopped dried figs

pot

liquid measuring cup

measuring cups

Prepare the June Pan

Lightly coat the June Pan with nonstick cooking spray. Press a piece of parchment that is larger than the June Pan into the June Pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the June Pan.

nonstick cooking spray

June Pan

parchment paper

Combine the dry ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. Set aside.

2½ cups all-purpose flour

½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon salt

medium bowl

measuring spoons

whisk

Cream the butter, sugar and honey

To the bowl of a stand mixer or in a large bowl if using a hand mixer, add the butter, sugar, and honey. Mix on medium speed until fully combined and smooth. Scrape down the bowl and the paddle well.

hand mixer

large bowl

spatula

1 cup unsalted butter

½ cup light brown sugar

2 tablespoons honey

Add the wet ingredients

Add the egg, egg yolks and vanilla and mix on medium speed until shiny and emulsified, about 2 minutes.

1 large egg

2 large egg yolks

1½ teaspoons vanilla extract

Add the dry ingredients

Add the dry ingredients and mix on low speed until just combined. The dough will be very soft and sticky.

Divide and chill the dough

Divide the dough in half. Wrap one half of the dough in plastic wrap and chill in the fridge until you are ready to use it.

plastic wrap

Create the bottom layer of the bar

Press the other half of the dough into the bottom of the prepared June Pan. This will be the bottom layer of the bars. Place the June Pan in the refrigerator to chill while you make the filling.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven on the Bake cook mode to 350°F using the button below.

June Oven

Drain the figs

Measure and reserve 2 tablespoons of the fig-soaking liquid from the pot. Drain the remaining figs in the strainer.

strainer

Make the filling

Add the figs to the bowl of a food processor along with the reserved soaking liquid, honey, lemon juice, lemon zest and salt. Process the filling until smooth, scraping down the sides of the bowl as necessary.

2 tablespoons honey

2 teaspoons lemon juice

1 tablespoon lemon zest

⅛ teaspoon salt

food processor

Spread the filling

Remove the prepared June Pan from the refrigerator. Using a small offset spatula, spread the filling evenly over the bottom layer of dough.

offset spatula

Roll out the top layer of dough

Remove the wrapped dough from the refrigerator. Place the dough on a well-floured piece of parchment paper. Using a rolling pin, roll the dough into a 9” x 14” rectangle.

all-purpose flour

rolling pin

Finish the bars

Holding the bottom piece of parchment paper, invert the dough over the June Pan and gently peel away the parchment. Using your fingers, gently seal the edges of the dough to enclose the filling. Patch the dough as necessary to cover all of the filling.

Bake the fig bars

Transfer the June Pan to the middle shelf of the June Oven. Bake the fig bars 22 minutes, until they are firm and just beginning to appear golden brown. June will notify you when the fig bars are ready. If desired, follow on-screen instructions to continue cooking.

Slice and serve or store

Remove the fig bars from the June Oven and transfer the June Pan to a cooling rack. Allow the fig bars to cool 10 minutes in the June Pan then use the parchment sling to lift the fig bars out of the June Pan and onto a chopping board. Slice into bars. Serve the bars warm or at room temperature. The cookies will keep up to 3 days in an airtight container at room temperature.

cooling rack

chopping board

knife

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