Fig Newton Bars

Forget the boxed version. These homemade fig bars start with fresh figs simmered into a thick, jammy filling with lemon juice, then wrapped inside a buttery dough scented with cinnamon and dark brown sugar.

The dough uses egg whites instead of whole eggs, which gives it a lighter, crisper bite that lets the fig filling take center stage. Two kinds of brown sugar, dark and light, build a caramel depth you won’t get from white sugar alone.

The folding technique is clever. Roll the dough thin, cut it into small rectangles, spoon the filling down the center, then fold like a business letter. Seam side down on the baking sheet, they bake into neat little packets with a golden exterior and soft fig center.

Chilling the dough for 2 to 3 hours before rolling is key if you want clean cuts. Warm dough sticks to everything and tears when you try to fold it.

Kitchen Tips

• Chop the fresh figs finely before simmering. Large chunks won’t cook down evenly and leave lumpy filling that’s hard to fold into the dough.
• Let the fig filling cool to room temperature before filling. Hot filling melts the butter in the dough and makes everything sticky.
• Roll only a small portion of dough at a time, keeping the rest in the fridge. Warm dough is impossible to work with.
• Pull the bars at lightly browned and just firm. They continue to crisp as they cool on the rack. Overbaking dries out the filling.

Variations

• Date newton bars: Replace the figs with chopped Medjool dates and a pinch of cardamom for a Middle Eastern-inspired version.
• Orange fig filling: Add a teaspoon of orange zest to the fig mixture while simmering for a citrusy brightness.
• Whole wheat dough: Swap half the flour for whole wheat pastry flour for a nuttier, more rustic cookie.