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Incredible Fresh Fig Bars


I don’t have a photo of this INCREDIBLE FIG BAR recipe, yet.  You see, I didn’t bake this recipe; my friend baked it and I ate it.  Mind you, it’s one thing to eat fresh picked figs warm off the tree, which is my favorite way to eat them.  However, eating them as a cold dessert bar is slap my grandma for never making these for me- good!

At the time of this posting, figs have finished the first yield of the Texas summer in July.  Figs will put on again in September.  That’s when I will have my chance to bake up a HUGE batch of fig bars for all my friends and family and to show off to you.  I can’t wait.  Until then, I wanted you to be prepared to bake your own batch when you get your chance.


fills a 13- by 9-inch pan


  • 4 cups fresh figs, chopped
  • 1 cup water
  • 1 cup honey
  • pinch of salt
  • 2 tablespoons lemon peel, finely grated
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons lemon juice


  • 1 cup butter
  • 3/4 cup brown sugar firmly packed
  • 2 cup unbleached all-purpose flour
  • 3 cup quick-cooking or old fashion oats
  • 1/2 cup walnuts, finely chopped

Heat Oven to 350ºF.

For Filling: Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.

For Crust: Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt, oats, and walnuts, then stir into creamed mixture. Divide mixture in half and place half into the bottom of a well-greased 9 x 13 inch pan.  Spread the fig filling evenly over bottom layer. Sprinkle remaining half of crust mixture on top and press with fork.

Bake for 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.

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  • Christine

    Hi – your recipe ingredients say 1 cup of butter but the instructions for the crust say to cream shortening with brown sugar. Since those are very different ingredients I wanted to know which you use. Thanks!

    • http://www.simpledailyrecipes.com Jill

      I’m sorry about that Christine. I used butter. The original recipe called for shortening. I was typing this from a handwritten copy and forgot to make the switch.

    • http://www.simpledailyrecipes.com Jill

      AWESOME, Kathy!

  • http://Simpledailyrecipes.com Anna

    Hi Jill, the recipe ingredients call for walnuts in the crust but the directions say to add them to the filling. I just added them to the crust! As I am sure it will be ok, could you please clarify where the walnuts should go. Looking forward to fresh fig bars. Yum!

    • http://www.simpledailyrecipes.com Jill

      Hi Anna! The walnuts go in the crust. You’re right. I’ll fix the directions. Thank you for bringing the confusion to my attention.

    • http://www.simpledailyrecipes.com Jill

      I’m going to make these again and see what’s up. I’ll get back with you.

  • Julie

    making these now. seemed simple enough until I got to the top crust – it was difficult to flatten it over the filling. guess I will see how it worked in 30 min when its done!

  • Renee

    Very disappointed! The bars were inedible. Sad that I wasted all the figs. They tasted like honey and raw oatmeal. I couldn’t taste the figs at all.

    • http://www.simpledailyrecipes.com Jill McKeever

      OH, I’m sorry the recipe didn’t work out, Renee. Figs are so precious and it’s disappointing to lose them to a recipe. Is there anyway to salvage what your have? Like blending it into a smoothie with some nondairy milk? I know that sounds weird, but I do that to cereals that I don’t like to eat straight up. I hide them in smoothies.