Holly Jolly Fig Bars
We may not have brought a figgy pudding, but Holly Jolly Fig Bars are even better! Try this baked fig bars recipe for some of the best easy bar cookies you're ever tasted. Classic Christmas cookie recipes like this one are a holiday tradition!
Notes
24 bars
Celebrate With More Festive Recipe Ideas
If you loved making our Holly Jolly Fig Bars, then you're in for a treat with these festive Christmas recipes! First up, why not try our delicious Gingerbread Cookies? These spiced cookies are perfect for getting into the holiday spirit and can be decorated with icing and sprinkles for a fun and tasty finish.
Next, we recommend trying our Peppermint Bark recipe. This sweet treat combines creamy white chocolate with refreshing peppermint flavor, making it the perfect holiday dessert to enjoy with a cup of hot cocoa by the fire.
And for those looking for a show-stopping Christmas dessert, look no further than our Eggnog Cheesecake. This rich and creamy cheesecake is flavored with warm spices and rum for a decadent treat that's sure to impress your guests at any holiday gathering.
We hope you enjoy trying out these Christmas recipes as much as you enjoyed making the Holly Jolly Fig Bars. Happy baking!
Ingredients
- 1 pound dried Calimyrna figs
- 2 cup water
- 1/2 teaspoon grated lemon zest
- 2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, (1 stick) softened
- 1 cup sugar
- 2 large eggs
Instructions
- Sift together the flour, baking powder, cinnamon, and salt.
- Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients.
- With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out.
- Meanwhile, using kitchen scissors, trim stems from the figs and discard. Cut the figs in half.
- In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes.
- In a food processor, puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine.
- Preheat oven to 350 degrees F.
- Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife.
- Carefully transfer dough to a 13- x-9-9-inch greased baking dish.
- Using a spatula, spread the cooled fig mixture over the dough in an even layer.
- On a piece of wax paper, roll out remaining dough in the same manner as before and place over the filling with the wax paper side up. Peel the wax paper from the dough and patch any tears by pressing dough together with your fingertips.
- Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars.