Dried Fig and Nut Bars Recipe
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More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long.
Special equipment: Use a candy thermometer to know when the honey mixture is done cooking.
Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor.
To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle.
This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
- 1 cup whole, toasted, skinned hazelnuts (about 5 ounces)
- 1 cup whole, toasted almonds (about 5 ounces)
- 2/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 1/4 teaspoons finely grated orange zest (from 1 medium orange)
- 2 teaspoons fennel seeds, lightly crushed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 8 ounces dried black Mission figs, stemmed and thinly sliced (about 1 1/2 cups)
- 2/3 cup granulated sugar
- 1/2 cup honey
- Heat the oven to 300°F. Coarsely chop hazelnuts and almonds and set aside. Coat a 10-inch springform pan with butter and flour and set aside. Stir together flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves in a large bowl until evenly mixed. Add nuts and figs and stir to coat.
- In a small saucepan, stir together sugar and honey and place over low heat. Increase heat to medium and cook, without stirring, until mixture reaches 245°F on a candy thermometer, about 6 minutes. Immediately pour over nut mixture and, working quickly, stir until dry ingredients are coated (the mixture will be very thick). Transfer to the prepared pan and, with moistened fingers, press evenly into the pan.
- Bake until mixture has puffed slightly and has a toasty aroma, about 35 minutes. (The mixture will be soft and tacky to the touch.) Transfer to a rack to cool to room temperature, at least 1 hour. Remove from the pan and cut horizontally into thirds, then cut each third into 1/2-inch-thick bars (you should have about 36 bars).
this would be really good using prunes and walnuts!!
Black mission figs - are they really necessary, or would any old fig do? I'm in the UK and havn't seen those anywhere.
I tried it with dried cherries and apricots, and subbed coconut flour for the wheat flour. While the taste was great, I am done using coconut flour in anything.- too much fiber.
i am going to work this using dates as i really wish to avoid sugar. will get back with my experience :)
When wheat flour doesn't get it, try soy flour. The orientals also use rice flour. I learned to cook with soy milk when I became allergic to milk. Soy is a lifesaver!
Toodie J, excellent suggestion! I could use oats or perhaps even a toasted rice cereal. Thank you so much!
Loved the pistachio & apricot idea too!
If someone with a wheat allergy makes this & finds a good substitute for the flour, please do post what you've used!
I won't be making this for another few months.
Don't try this without a candy thermometer or you'll probably just end up with a big sticky mess like I did.
I just made these and they turned out great. Though I would skip the chocolate next time. I think the flavor would be better without it. I also used salty pistachos and apricots. I forgot to coat my hands with something oily when pressing them into the pan... which was a big sticky mistake!
We made these for a 6-mile backcountry ski schlep last weekend into a yurt in the mighty Sawtooth Mountains (I mention the details because it was a long, arduous haul). The mix of quick energy and protien sounded perfect to us. It seemed to work, and WOW were they ever yummy! The fennel makes them seem a bit exotic - beyond your average energy bar. I would reduce the amount just a bit it next time. You can't simply slip one into your pocket, of course, because they're fairly sticky. You can't taste the chocolate, but it doesn't matter when the rest is so delish. Highly recommended.
One third of a cup of flour makes you groggy?!
thanks for a way to use up some figs I had stashed. Perfect road food! How do you wrap/store these; waxed paper?
Isabella, maybe use some crushed dry (non-wheat) cereal as a binder. (cheerios, cornflakes)That's the function of the flour.
I'd love to make these, but really don't want to use the flour because of how flour makes me feel (groggy).
Do you think I could just leave it out? I'm a cook, not a baker, so please, any help would be greatly appreciated!!!