Fig Newton Bars

READY IN: 40mins
Recipe by Mercy

Healthier than store-bought, without all the preservatives!

Top Review by Elisabetta47

I'm a "5-star or shut-up" rater. But this recipe is a terrific alternative to the commercial product, so I encourage you to make it, with adjustments. To make the dough workable, 1-2 more cups of flour are needed with butter substituting for the shortening. The dried figs should be pureed before boiling. Instead of working with a 2-foot long rectangle of dough (nightmare!), rolling it out into smaller rectangles and spreading on a thin layer of fig filling gets you to the same result more easily. Cut them smallish as the baking powder makes these much puffier than the commercial ones.

Ingredients Nutrition

Directions

  1. Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
  2. Mix the milk with the vanilla.
  3. Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
  4. Blend well.
  5. Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
  6. Put figs in saucepan with remaining sugar and 1 cup boiling water.
  7. Boil 5 minutes; cool.
  8. Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
  9. Cut into rectangular bars.
  10. Bake in 400°F for 12 to 15 minutes.

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