Fruitcake Bars
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 30
Yields: 2 1/2 dozen
Ingredients
- 1 cup dried apricot, diced
- 1 cup pitted dates, diced
- 2 tablespoons rum or 2 tablespoons orange juice
- 1 cup dark brown sugar, packed
- 1⁄2 cup butter, softened
- 3 eggs
- 1 orange, zest of
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups pecans, toasted, chopped
- 1 cup semi-sweet chocolate chips
- 3⁄4 cup white chocolate chips
Directions
- Spray a 13 x 9 inch baking pan with non-stick cooking spray; set aside.
- Combine the apricots, dates and rum or orange juice in a small bowl; let stand for 30 minutes, stirring occasionally.
- Preheat oven to 325 degrees.
- With an electric mixer beat the brown sugar and butter in a large bowl on medium speed until well blended.
- Add eggs, one at a time, beating well after each addition; stir in the orange zest and vanilla beating until blended.
- Add the flour and salt; beating until blended.
- Stir in the dried fruit, pecans and semisweet chocolate chips.
- Spread the batter in prepared pan and bake for 35 minutes or until a toothpick inserted into center comes out clean and edges begin to pull away from the sides of pan.
- Sprinkle with white chocolate chips; let stand until the chips are spreadable.
- Spread the chips gently over the top, cool completely on a wire rack and cut into bars.
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