Honey-Fig Bars – Bake from Scratch


These Honey-Fig Bars, featuring dried figs and golden raisins from Valley Fig, are a perfect fusion of wholesome ingredients, offering a tasty and nutritious snack option. The sweet, honey-like taste of the figs combines harmoniously with the concentrated sweetness of the raisins. Packed with fiber, vitamins, and minerals, these bars are the perfect energy-boosting snack.

Honey-Fig Bars

Makes 16 bars

  • 2 cups (292 grams) chopped dried figs*
  • 1 1/3 cups (320 grams) orange juice
  • 1 cup (128 grams) finely chopped golden raisins
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons (2 grams) packed orange zest
  • 1 1/2 teaspoons (6 grams) vanilla extract, divided
  • 1 teaspoon (3 grams) kosher salt, divided
  • 3/4 cup (170 grams) unsalted butter, softened
  • 3 large eggs (150 grams), room temperature
  • 1 cup (336 grams) honey
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • Garnish: confectioners’ sugar
  • In a small saucepan, bring figs, orange juice, raisins, and granulated sugar to a boil over medium heat, stirring frequently until sugar dissolves. Cook, stirring occasionally, until thick and almost all liquid is absorbed, 15 to 20 minutes. Transfer to a large bowl; stir in orange zest, ½ teaspoon (2 grams) vanilla, and ½ teaspoon (1.5 grams) salt. Let cool completely, stirring occasionally. 

  • Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. 

  • In a large bowl, beat butter and eggs with a mixer at medium speed until well combined, stopping to scrape bottom and sides of bowl. Beat in honey and remaining 1 teaspoon (4 grams) vanilla until smooth. 

  • In a medium bowl, whisk together flour, baking powder, and remaining ½ teaspoon (1.5 grams) salt. Gradually add flour mixture to butter mixture, beating at low speed until well combined and stopping to scrape sides of bowl. Spread half of batter into prepared pan. Using a small offset spatula, spread cooled fig mixture onto batter in pan in an even layer. Spread remaining batter onto fig mixture. 

  • Bake until top is dry, edges are golden brown, and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

  • Using excess parchment as handles, remove from pan, and cut into squares. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 2 days. 

*We used Orchard Choice/Sun-Maid California Dried Figs.


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