Fig Bars

Batch Size:
Yield:

Dough

AmountIngredient
Unsalted Buttersoftened
Granulated Sugar
Whole Eggs
Egg Yolks
Salt¼ tsp
All-purpose Flour
Bread Flour

Filling

AmountIngredient
Dried Figs
Granulated Sugar
Vanilla Sugar
Water
Port Wine
Lemon Juice
Scaled ingredient total1,665.25 g

1 ingredient amount is excluded from this total because no weight or volume equivalency is available.

Prep Method 14

  1. Dough:

  2. 1.In a mixer fitted with a paddle attachment, cream the butter and sugar.
  3. 2.Add the whole egg and yolk one at a time, scraping down the bowl as necessary.
  4. 3.Add the sifted dry ingredients and mix just until combined.
  5. 4.Portion into 2 pieces and refrigerate for at least 30 minutes to firm the butter.

  6. Filling:

  7. 5.Remove the woody stems from the figs and coarsely chop.
  8. 6.In a saucepan, combine the chopped figs, sugars, water, wine, and juice. Cook until tender and set aside to cool. You may need a little more water if the liquid evaporates before the figs are tender.

  9. Assembly:

  10. 7.Roll each portion of dough into a rectangle roughly 6 x 20-inch and place the rectangles on a piece of parchment paper.
  11. 8.Brush the edges with egg wash.
  12. 9.Place ½ of the filling along the center of each piece of dough.
  13. 10.Fold the edges up to cover the filling, overlapping slightly to seal.
  14. 11.Lift the parchment paper and roll each log over so that the seam is on the bottom.
  15. 12.Chill for 30 minutes before use. Alternatively, the logs may be frozen at this point and baked off as needed.
  16. 13.Brush the logs with egg wash before baking.
  17. 14.Bake at 350°F (177°C) until golden brown.

U of M Equivalency

XX Weight = XX Volume = XX Each

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Unsalted Butter$1.6865
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Granulated Sugar$0.2176
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
All-purpose Flour$0.3778
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Dried FigsThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1088
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Vanilla SugarThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Port WineThis ingredient is not yet set with a purchase cost and unit—
Lemon JuiceThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,665.25 g
Total Cost$2.3919
Cost Per G:$0.0014
Cost Per Serving$1.1959

Partial estimate; unpriced ingredients are excluded. 50% of ingredient weight is priced.

8 costing issues
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Bread Flour: no active USD purchase price with a convertible package size
  • Dried Figs: no active USD purchase price with a convertible package size
  • Vanilla Sugar: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Port Wine: no active USD purchase price with a convertible package size
  • Lemon Juice: Density cannot convert count to mass

Nutrition label

Complete the items below to generate a final label.

✓
Serving size2 servings per scaled recipe · 833 g each
Ingredient nutritional data9 of 13 connected
!Dried FigsAdd nutritional data454 g›✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached360 g›✓Unsalted ButterButter, stick, unsalted250 g›✓Granulated SugarSugars, granulated150 g›!WaterAdd nutritional data100 g›!Port WineAdd nutritional data100 g›✓Bread FlourFlour, bread, white, enriched, unbleached80 g›✓Granulated SugarSugars, granulated75 g›✓Whole EggsEgg, whole, raw, fresh50 g›!Vanilla SugarAdd nutritional data25 g›✓Egg YolksEgg, yolk, raw, fresh20 g›✓SaltSalt, table1.25 g›✓Lemon JuiceLemon juice, raw›

Nutrition Facts

2 servings per scaled recipe

Serving size1 serving (833 g)

Amount per serving

Calories1300

% Daily Value*

Total Fat 111g
142%
Saturated Fat 1.5g
9%
Cholesterol 495mg
165%
Sodium 300mg
13%
Total Carbohydrate 276g
100%
Dietary Fiber 5g
19%
Total Sugars 0g
Protein 32g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 59% mapped. Scaled batch: 2596 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: two 20-inch logs
  • The dough must be chilled before baking or it will melt and expose the filling.
  • Baked cookies can be stored in an airtight container for several days or frozen.