Best 5 Easy Fruitcake Bars Recipes

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Indulge in the delectable world of fruitcake bars, where flavors dance on your palate and every bite is a celebration. These delightful treats are an embodiment of culinary artistry, handcrafted with a symphony of dried fruits, nuts, and citrus zest. Each recipe unveiled in this article offers a unique interpretation of this classic dessert, catering to diverse preferences and dietary needs. From the traditional fruitcake bar bursting with candied cherries, plump raisins, and crunchy nuts to the gluten-free and vegan variations that cater to specific dietary restrictions, this collection has something for everyone. Prepare to embark on a delightful journey of baking and savor the sweet memories that these fruitcake bars will create.

Here are our top 5 tried and tested recipes!

FESTIVE FRUITCAKE BARS



Festive Fruitcake Bars image

Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 1/2 cups candied cherries
1 package (8 ounces) pitted dates, cut in half
1 cup coarsely chopped pecans or filberts
1/3 cup granulated sugar
2 tablespoons orange juice

Steps:

  • Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
  • In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
  • Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg

HOLIDAY FRUITCAKE BARS



Holiday Fruitcake Bars image

No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.

Provided by justcallmetoni

Categories     Bar Cookie

Time 40m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

2 eggs
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup candied fruit
1/3 cup currants
1 cup powdered sugar
2 tablespoons rum

Steps:

  • Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
  • Add in 1 cup sifted powdered sugar and vanilla.
  • Mix together flour, baking powder and salt.
  • Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
  • Add the rest of the flour mix to the eggs and sugar.
  • Fold fruit and nuts into batter.
  • Spoon batter into a well greased 11" by 7" pan.
  • Some years I use parchment paper instead.
  • Bake at 350 degrees for 30 minutes.
  • Mix together rum and second cup of powdered sugar to make a glaze.
  • Spread the icing onto the bars about 5 minutes after they've come out of the oven.
  • Let bars cool and cut into bars.

CANDIED FRUITCAKE SQUARES



Candied Fruitcake Squares image

I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 5 dozen.

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups chopped dates
3/4 cup chopped candied pineapple
3/4 cup chopped red candied cherries
1 large egg
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 cups pecan halves

Steps:

  • Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

FRUITCAKE BAR COOKIES



Fruitcake Bar Cookies image

Make and share this Fruitcake Bar Cookies recipe from Food.com.

Provided by Outta Here

Categories     Bar Cookie

Time 2h30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon rum extract or 1 teaspoon brandy extract
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
8 ounces pitted dates, chopped
1/4 cup candied fruit, chopped
1/2 cup candied red cherries, quartered
3/4 cup pecans or 3/4 cup walnuts, chopped
candied cherry, for garnish (red and green)
1 1/2 cups confectioners' sugar
2 tablespoons milk (more if necessary)

Steps:

  • Preheat oven to 375°F.
  • Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
  • In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
  • In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
  • Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
  • In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
  • When cake has cooled, frost, suing a spatula.
  • Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.

Nutrition Facts : Calories 163.9, Fat 6.8, SaturatedFat 2.8, Cholesterol 25.9, Sodium 58, Carbohydrate 25.4, Fiber 1.3, Sugar 19.8, Protein 1.7

FRUITCAKE BARS



Fruitcake Bars image

Bake these brandy-spiked bars up to two days ahead, and cut just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 24

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1 cup brandy
5 cups dried fruit (see cooks' note), coarsely chopped
2 cups packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
  • In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
  • Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
  • Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners' sugar, if desired.

Tips:

  • Use a variety of dried fruits. This will give your fruitcake bars a more complex flavor and texture. Some good options include raisins, cranberries, cherries, apricots, and figs.
  • Soak the dried fruits in rum or brandy before using. This will help to plump them up and give them a more intense flavor.
  • Don't overmix the batter. Overmixing can make the fruitcake bars tough. Mix just until the ingredients are combined.
  • Bake the fruitcake bars in a preheated oven. This will help to ensure that they cook evenly.
  • Let the fruitcake bars cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

Fruitcake bars are a delicious and festive holiday treat. They are easy to make and can be customized to your liking. With a variety of dried fruits, nuts, and spices, fruitcake bars are sure to please everyone at your next holiday gathering.

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