WHITE CHOCOLATE FRUITCAKE BARS

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White Chocolate Fruitcake Bars image

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Dessert     Butter     Almond     Egg     Orange     Ginger     Vanilla     Cranberry     Coconut     Chocolate     White Chocolate     Christmas     Bake

Yield Makes about 30

Number Of Ingredients 19

For the Shortbread:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
For the Glaze and Assembly:
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Steps:

  • Make the Shortbread:
  • Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
  • Whisk flour, almonds, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
  • With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
  • Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
  • Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
  • Make the Glaze and Assemble:
  • Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
  • Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
  • Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
  • Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

Varatha Thas
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I made these bars for a bake sale and they were a huge hit. Everyone loved them.


Mdtuyelahmedjj# Ahmedjijiji
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These bars are the perfect holiday gift. They're festive, delicious, and easy to make.


Owen Bishop
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I added some dried cranberries to the batter and they turned out great. The cranberries added a nice tartness to the bars.


Uuss Shsh
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These bars were so easy to make and they turned out so delicious. I will definitely be making them again.


musa felicia
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I'm not sure what I did wrong, but my bars turned out really crumbly.


waqar Awan
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These bars were a bit dry, but the flavor was still good.


MD Milon Sarkar
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I followed the recipe exactly and my bars turned out perfectly. They were moist, flavorful, and the white chocolate chips were a delicious addition.


Fitse Sure
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These bars were a bit too sweet for my taste, but I still enjoyed them.


Shrish Thapa
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I'm not a big fan of fruitcake, but these bars were surprisingly good. The white chocolate chips really made them.


Krēme Kartel
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These bars are so addictive! I can't stop eating them.


Shani Bhutta
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I made these bars for a bake sale and they were a huge hit. Everyone loved them.


Arafat Khan
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These bars are the perfect holiday treat. They're festive, delicious, and easy to make.


Riham Androun
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I used a gluten-free flour blend and the bars still turned out great. They were just as moist and delicious as the regular version.


Jannat Jui
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I added some chopped walnuts to the batter and they turned out great. The walnuts added a nice crunch and flavor.


Moreprecious Ncube
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These bars were so easy to make and they turned out so moist and delicious. I will definitely be making them again.


Jshdhd Hshshs
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I followed the recipe exactly and my bars turned out dry and crumbly. I'm not sure what went wrong.


Bilal Shakh
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These bars were a bit too sweet for my taste, but my kids loved them.


Aya Abd
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I was a bit skeptical about making these bars because I'm not a huge fan of fruitcake, but I was pleasantly surprised. They were moist and flavorful, and the white chocolate chips added a nice touch.


Chloe Pamenterty
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I've made these bars several times now and they always turn out perfect. They're the perfect balance of sweet and tart, and the white chocolate chips add a delicious richness.


Joetta Qasim
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These white chocolate fruitcake bars were a hit at my holiday party! They were so easy to make and everyone loved them.