{"id":13663,"date":"2017-01-07T22:03:26","date_gmt":"2017-01-07T22:03:26","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13663"},"modified":"2026-06-13T15:14:56","modified_gmt":"2026-06-13T22:14:56","slug":"fig-newtons","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/fig-newtons\/","title":{"rendered":"Fig Newtons"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2017\/01\/fig.jpg\"><img decoding=\"async\" class=\"alignright size-medium aiif13665\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2017\/01\/fig.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 C AP flour<\/li>\n<li>1\/2 C wheat flour<\/li>\n<li>1\/2 C masa or Maseca<\/li>\n<li>2\/3 C sugar<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>2 egg yolks<\/li>\n<li>1 tsp vanilla<\/li>\n<li>12 TBL butter (1.5 sticks)<br \/>\n<strong>FILLING INGREDIENTS<\/strong><\/li>\n<li>1.5 C chopped figs (stems removed)<\/li>\n<li>1\/4 C port, brandy or whisky<\/li>\n<li>3 TBL brown sugar<\/li>\n<li>1 tsp vanilla<\/li>\n<li>1\/2 tsp salt<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Combine first seven ingredients in food processor<\/li>\n<li>Pulse until it comes completely together<\/li>\n<li>Create two separate logs, wrap in plastic wrap, and refrigerate for at least an hour<\/li>\n<li>Combine figs and alcohol into a sauce pan<\/li>\n<li>Bring to a simmer and let cook 3-5 minutes or until liquid has completely absorbed<\/li>\n<li>Put into food processor with sugar, vanilla and salt<\/li>\n<li>Bring dough out of fridge and roll flat (about 1\/4 inch)<\/li>\n<li>Spread filling into center &#8211; edge to edge, but only the center third (like a burrito)<\/li>\n<li>Fold both sides up and over creating a flattened burrito<\/li>\n<li>Press firmly, cover with plastic wrap again, and chill for 1 hour<\/li>\n<li>Remove from plastic and place on baking sheet and brush with egg white wash<\/li>\n<li>Sprinkle with Turbinado sugar<\/li>\n<li>Cut into slices, but do not separate<\/li>\n<li>Bake 325\u00ba for 30 minutes<\/li>\n<li>Let cool 5 minutes, then cut again (sugars will have fused)<\/li>\n<li>Let cool completely, then wrap in plastic for longer term storage<\/li>\n<\/ol>\n<p><span style=\"font-size: 24pt;\"><strong>ALT:\u00a0 Fig Bars &#8211; from Sally&#8217;s Baking Addiction<\/strong><\/span><\/p>\n<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Homemade Oatmeal Fig Bars<\/h2>\n<div class=\"tasty-recipes-rating\">\n<div class=\"tasty-recipes-rating-outer\">\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"> <span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.9\"> <span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"> <i class=\"checked\" data-rating=\"5\"> <span class=\"tasty-recipes-screen-reader\"> <strong class=\"tasty-recipes-label\">Find it online<\/strong>: <a href=\"https:\/\/sallysbakingaddiction.com\/oatmeal-fig-bars\/\">https:\/\/sallysbakingaddiction.com\/oatmeal-fig-bars\/<\/a><\/span><\/i><\/span><\/span><\/span><\/div>\n<div><\/div>\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"><span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.9\"><span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"><i class=\"checked\" data-rating=\"5\"><span class=\"tasty-recipes-screen-reader\">5 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"4\"> <span class=\"tasty-recipes-screen-reader\"> 4 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"3\"> <span class=\"tasty-recipes-screen-reader\"> 3 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"2\"> <span class=\"tasty-recipes-screen-reader\"> 2 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"1\"> <span class=\"tasty-recipes-screen-reader\"> 1 Star <\/span> <\/i> <\/span><\/span><\/span> <span class=\"tasty-recipes-rating-label\"><span class=\"rating-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><span class=\"average\">4.9<\/span> from <span class=\"count\">78<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\" data-tasty-recipes-customization=\"detail-value-color.color\">Sally McKenney<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">25 minutes<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Cook Time:<\/span> <span class=\"tasty-recipes-cook-time\" data-tasty-recipes-customization=\"detail-value-color.color\">28 minutes<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">3 hours (includes cooling)<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">16 bars<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.<\/em><\/p>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<div class=\"tasty-recipes-units-scale-container\"><\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Filling<\/h4>\n<ul>\n<li><span data-amount=\"1\">1<\/span> and 1\/2 cups (about <span data-amount=\"230\" data-unit=\"g\">230g<\/span>) chopped <strong>dried figs<\/strong>, stems removed<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (120ml) <strong>water<\/strong><\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 Tablespoons<\/span> (30ml) <strong>orange juice<\/strong><\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>pure vanilla extract<\/strong><\/li>\n<\/ul>\n<h4>Crust &amp; Topping<\/h4>\n<ul>\n<li class=\"ingredient\"><span data-amount=\"0.33333333333333\" data-unit=\"cup\">1\/3 cup<\/span> (<span data-amount=\"70\" data-unit=\"g\">70g<\/span>) <strong>coconut oil<\/strong>, melted (or use melted butter)<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> (60ml) <strong>pure maple syrup<\/strong><\/li>\n<li class=\"ingredient\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"100\" data-unit=\"g\">100g<\/span>) packed light or dark <strong>brown sugar<\/strong><\/li>\n<li><span data-amount=\"1\">1<\/span> large <strong>egg<\/strong>, at room temperature<\/li>\n<li class=\"ingredient\"><span data-amount=\"1\">1<\/span> and 2\/3 cups (142<span data-amount=\"65\" data-unit=\"g\">g<\/span>) old-fashioned <strong>whole rolled oats<\/strong>\u00a0(or quick oats)*<\/li>\n<li><span data-amount=\"2\" data-unit=\"cup\">1 cup<\/span> (130<span data-amount=\"260\" data-unit=\"g\">g<\/span>)\u00a0<strong>whole wheat flour<\/strong>\u00a0(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/measuring-101\/&amp;source=gmail&amp;ust=1565271326066000&amp;usg=AFQjCNH8ReTosDNbzO7iZtfoSMlWLVb5qw\">spooned &amp; leveled<\/a>)<\/li>\n<li class=\"ingredient\"><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>baking powder<\/strong><\/li>\n<li><span data-amount=\"0.75\" data-unit=\"teaspoon\">3\/4 teaspoon<\/span> <strong>ground cinnamon<\/strong><\/li>\n<li><span data-amount=\"0.25\" data-unit=\"teaspoon\">1\/4 teaspoon<\/span> <strong>ground nutmeg<\/strong><\/li>\n<li class=\"ingredient\"><span data-amount=\"0.25\" data-unit=\"teaspoon\">1\/4 teaspoon<\/span> <strong>salt<\/strong><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-1\">Preheat oven to 350\u00b0F (177\u00b0C). Line an <a href=\"https:\/\/amzn.to\/3gt9lhX\" target=\"_blank\" rel=\"nofollow noopener sponsored\">8-inch<\/a> (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.<\/li>\n<li id=\"instruction-step-2\"><strong>Make the filling:<\/strong> Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1\/4 cups filling.<\/li>\n<li id=\"instruction-step-3\"><strong>Make the crust\/topping:<\/strong> In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or silicone spatula to bring the ingredients together. You will have about 2 and 1\/2 cups of this crust\/topping mixture.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li id=\"instruction-step-4\">Take a little over 1 and 1\/2 cups of the crust\/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust\/topping mixture evenly on top and gently press it down into the filling to ensure it\u2019s tight and compact on top.<\/li>\n<li id=\"instruction-step-5\">Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil\/moisture will soak on the parchment paper during the baking &amp; cooling process. That\u2019s normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.<\/li>\n<li id=\"instruction-step-6\">Lift the bars out using the parchment paper overhang on the sides. Cut into squares.<\/li>\n<li id=\"instruction-step-7\">Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>Freezing Instructions:\u00a0<\/strong>Freeze cut bars in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"AdThrive_Recipe_4_desktop\" class=\"adthrive-ad   adthrive-recipe adthrive-recipe-1\"><\/div>\n<ol>\n<li><strong>Special Tools <\/strong>(affiliate links): <a href=\"https:\/\/amzn.to\/3gt9lhX\" target=\"_blank\" rel=\"nofollow noopener sponsored\">8-inch Square Baking Pan<\/a> | <a href=\"https:\/\/amzn.to\/3q7eEM9\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Medium Saucepan<\/a> | <a href=\"https:\/\/amzn.to\/3mvqBqr\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Food Processor<\/a> | <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Glass Mixing Bowl<\/a> | <a href=\"https:\/\/amzn.to\/3qUwG1Y\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Whisk<\/a> | <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> or <a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Spatula<\/a> | <a href=\"https:\/\/amzn.to\/2ykIPkm\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Offset Icing Spatula<\/a> (for filling) | <a href=\"http:\/\/amzn.to\/2gT7aW9\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Cooling Rack<\/a><\/li>\n<li><strong>Dried Figs:<\/strong> There are many brands of dried figs out there. I use and love a brand called Sunny Fruit. These are Turkish figs which are often labeled as Smyrna figs. There are also Black Mission dried figs, which aren\u2019t quite as large as Smyrna figs. You can use either variety. Do not use fresh figs in this recipe. Dried figs can be quite small and shriveled or you can find plumper rehydrated figs. Either will work here because we are cooking the chopped dried figs for the filling.<\/li>\n<li><strong>Fig Jam:<\/strong> Readers have asked about using fig jam. I have not tested it to be certain, but I can\u2019t see why that wouldn\u2019t work instead of the homemade filling. You\u2019ll need about 1 and 1\/4 cups jam.<\/li>\n<li><strong>Oats:<\/strong> Whole oats are best, but you can use quick oats if needed. The crust\/topping will just be a little more crumbly. (Don\u2019t be tempted to reduce the flour, though\u2013 it may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.<\/li>\n<li><strong>Substitutions:<\/strong> For any substitution information, see section above recipe.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-source-link\">\n<p>&nbsp;<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 C AP flour 1\/2 C wheat flour 1\/2 C masa or Maseca 2\/3 C sugar 1\/2 tsp salt 2 egg yolks 1 tsp vanilla 12 TBL butter (1.5 sticks) FILLING INGREDIENTS 1.5 C chopped figs (stems removed) 1\/4 C port, brandy or whisky 3 TBL brown sugar 1 tsp vanilla 1\/2 tsp salt &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/fig-newtons\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fig Newtons&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13663","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13663"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13663\/revisions"}],"predecessor-version":[{"id":23781,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13663\/revisions\/23781"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}