Fig Bars
Ingredients
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1 cup apple juice
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1 cup water
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3 cups chopped dried figs
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nonstick cooking spray
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2½ cups all-purpose flour
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½ cup whole wheat flour
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½ teaspoon baking powder
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Soak the figs
In a medium pot, combine the apple juice and water over medium heat and bring to a boil. Add the figs and remove from the heat. Let stand while you make the dough.
1 cup apple juice
1 cup water
3 cups chopped dried figs
pot
liquid measuring cup
measuring cups
Prepare the June Pan
Lightly coat the June Pan with nonstick cooking spray. Press a piece of parchment that is larger than the June Pan into the June Pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the June Pan.
nonstick cooking spray
June Pan
parchment paper
Combine the dry ingredients
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. Set aside.
2½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
medium bowl
measuring spoons
whisk
Cream the butter, sugar and honey
To the bowl of a stand mixer or in a large bowl if using a hand mixer, add the butter, sugar, and honey. Mix on medium speed until fully combined and smooth. Scrape down the bowl and the paddle well.
hand mixer
large bowl
spatula
1 cup unsalted butter
½ cup light brown sugar
2 tablespoons honey
Add the wet ingredients
Add the egg, egg yolks and vanilla and mix on medium speed until shiny and emulsified, about 2 minutes.
1 large egg
2 large egg yolks
1½ teaspoons vanilla extract
Add the dry ingredients
Add the dry ingredients and mix on low speed until just combined. The dough will be very soft and sticky.
Divide and chill the dough
Divide the dough in half. Wrap one half of the dough in plastic wrap and chill in the fridge until you are ready to use it.
plastic wrap
Create the bottom layer of the bar
Press the other half of the dough into the bottom of the prepared June Pan. This will be the bottom layer of the bars. Place the June Pan in the refrigerator to chill while you make the filling.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven on the Bake cook mode to 350°F using the button below.
June Oven
Drain the figs
Measure and reserve 2 tablespoons of the fig-soaking liquid from the pot. Drain the remaining figs in the strainer.
strainer
Make the filling
Add the figs to the bowl of a food processor along with the reserved soaking liquid, honey, lemon juice, lemon zest and salt. Process the filling until smooth, scraping down the sides of the bowl as necessary.
2 tablespoons honey
2 teaspoons lemon juice
1 tablespoon lemon zest
⅛ teaspoon salt
food processor
Spread the filling
Remove the prepared June Pan from the refrigerator. Using a small offset spatula, spread the filling evenly over the bottom layer of dough.
offset spatula
Roll out the top layer of dough
Remove the wrapped dough from the refrigerator. Place the dough on a well-floured piece of parchment paper. Using a rolling pin, roll the dough into a 9” x 14” rectangle.
all-purpose flour
rolling pin
Finish the bars
Holding the bottom piece of parchment paper, invert the dough over the June Pan and gently peel away the parchment. Using your fingers, gently seal the edges of the dough to enclose the filling. Patch the dough as necessary to cover all of the filling.
Bake the fig bars
Transfer the June Pan to the middle shelf of the June Oven. Bake the fig bars 24 minutes, until they are firm and just beginning to appear golden brown. June will notify you when the fig bars are ready. If desired, follow on-screen instructions to continue cooking.
Slice and serve or store
Remove the fig bars from the June Oven and transfer the June Pan to a cooling rack. Allow the fig bars to cool 10 minutes in the June Pan then use the parchment sling to lift the fig bars out of the June Pan and onto a chopping board. Slice into bars. Serve the bars warm or at room temperature. The cookies will keep up to 3 days in an airtight container at room temperature.
cooling rack
chopping board
knife