Valley Fig Growers

Chocolate-California Fig Bar Cookies with Hazelnuts

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Makes about 50 cookies


  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 3/4 cup (5 1/2 ounces) superfine sugar 
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces 
  • 1/4 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks), cut into sixteen pieces, at cool room temperature (about 65 degrees)
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, at room temperature
  • 1 1/2 cups semisweet chocolate chips (9 ounces)
  • 1 1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped


  1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, figs, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
  2. Press dough in even layer into parchment-lined 17 1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.
  3. Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.
  4. Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.
  5. Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.

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Nutrition Information

amount per serving

Calories 133
% Calories from Fat 42%
Fat 8g
Cholesterol 10mg
Protein 2g
Carbohydrates 15g
Fiber 1g
Iron 1mg
Calcium 15mg