WHITE CHOCOLATE FRUITCAKE BARS
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
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.
FRUITCAKE BARS
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
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.
FESTIVE FRUITCAKE BARS
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
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
CHOCOLATE CHIP FRUITCAKE BARS
Provided by Food Network
Time 1h50m
Yield 24 bars
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust.
- Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam.
- Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars.
- Line the pan with foil, allowing enough foil to make the bars easy to lift and transfer to a flat surface for cutting.
FROSTED FRUITCAKE BARS
If you don't trust the suspicious looking candied fruit, you may want to give this recipe a try. Makes nice delicious soft cakey bars.
Provided by greysangel
Categories Bar Cookie
Time 25m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment or grease. In a large bowl, cream together shortening and sugar; add egg, orange zest, and juice. Mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg. Add to creamed ingredients. Stir in raisins, candied fruit and nuts. Shape dough into a strip roughly 7x12 (mine was more like 5x12) and bake for 12 minutes. Remove from oven; cool slightly, then frost with glaze while warm. Sprinkle with colored sugar if desired. Cut into strips.
- Glaze: Whisk together all ingredients until smooth.
- Makes about 20, once you've eaten away the scraps.
Nutrition Facts : Calories 101.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 12.1, Sodium 46, Carbohydrate 13.3, Fiber 0.6, Sugar 6.8, Protein 1.3
CHOCOLATE FRUIT BAR
Rich cookie, great for entertaining.
Provided by Martha
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition.
- Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts.
- Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.3 g, Cholesterol 31 mg, Fat 7.9 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 182.1 mg, Sugar 23 g
FRUITCAKE BARS
"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
SPICED FRUITCAKE BARS
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 17
Steps:
- In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
- Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
- In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
- Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
- Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.
EASY FRUITCAKE BARS
There's a sweet surprise in every bite of this fruitcake-like treat. The bars keep well in the freezer, so they can be enjoyed long after the holiday season's over.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients; set aside. In a large bowl, beat the eggs, sugar, vanilla and orange zest until blended. Combine flour and salt; gradually add to sugar mixture until well combined. Stir in walnuts and the reserved fruit mixture., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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- Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Fold in white chocolate and remaining ingredients. (Batter will be very chunky and thick.)
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