Whole Wheat Fig & Date Bars {Homemade Fig Newtons!}

I usually gain weight when I travel. Ugh! Don't we all? (Someone please say yes... ;) I traveled 15 out of the 31 days in March this year. It was crazy, hectic and most of all fun. I went to Las Vegas, Southern California and Houston, Texas. There was only one place I didn't gain weight...and in fact, I lost weight --- it was Houston.

I credit this to my older sister. Every time I visit her she inspires me to live a healthier and super-active lifestyle...even on vacation. We eat well and exercise together. It is so fun. Erika loves to bake too, but is more apt to find healthier options. So while I was visiting she introduced me to these fig and date bars she created.



The recipe uses whole wheat flour, figs and dates...I'm not saying it's going to make you lose weight but it is a more wholesome treat.

I grew up loving Fig Newtons, my mom would pack them in my brown bag lunch almost daily and really, I could never get enough! Let me tell you, I would take these {fresh out of the oven} any day over those packaged "cookies." You can mix and match the fig to date ratio or even add in some different dried fruit, but Erika and I love this combination.

Give this recipe a try. It is delicious!


Whole Wheat Fig and Date Bars

1/2 c. butter
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla
2 cups whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda

6 oz. moist dried figs
6 oz. dried dates
¼ cup sugar
¾ cup water
2 tablespoons fresh lemon juice


Finely chop dried fruit and place in a saucepan. Add sugar, water and lemon juice. Place over medium heat. Cook for10 minutes, stirring constantly until thick and jam-like. Remove from heat. Cool, chill and set aside.

With mixer beat eggs and vanilla until well blended. Mix flour, salt and baking soda. Stir into first mixture (dough will be stiff). Wrap in plastic wrap. Chill for at least three hours. (I really like to chill dough, when we made this though we only chilled for 30 minutes…)

Preheat oven to 375 degrees. Butter a 9x9 baking dish with butter. Lightly pat ½ the dough into the pan. Spoon all fruit filling over dough and spread evenly with a spatula. Be careful to leave a quarter inch border so dough to keep filling inside bars.

Place remaining dough on top of fruit filling. I like to do this real casually and just make randomly place chunks of dough. (I like to fold over the border that I created so the jam is nicely tucked inside the bar.)

Bake bar for 12-18 minutes or until lightly brown and firm. Remove to cooling rack and cool to room temperature. Bars should keep for 3 days in an airtight container.


**I know the bake time has a huge spread. Check as early as 10 minutes. I think mine was done around 14 minutes. I also baked these at sea level so I’m not sure what they are at my local Utah altitude.