Chocolate Chip Fruitcake Bars Recipes

HOLIDAY FRUITCAKE BARS

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.

CHOCOLATE CHIP FRUITCAKE BARS

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.

FRUITCAKE BARS

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.

FESTIVE FRUITCAKE BARS

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.