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Festive Fruitcake Bars

User Rating 4 Star Rating (1 Review)


Festive fruitcake bars with candied fruit and pecans, a holiday cookie bar recipe.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/4 cup milk
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1 1/2 cups mixed candied fruits and peels, about 12 ounces total
  • 1 cup chopped pecans
  • 8 ounces chopped dates
  • zest of 1 lemon


Heat oven to 350°.

Grease and flour a 15x10-inch jelly roll pan.

Into a mixing bowl, measure flour, sugars, milk, butter, eggs, vanilla, baking powder, and spices. With mixer at low speed, beat ingredients just until blended. Increase speed to hight and beat for 3 minutes. Scrape bottom and sides of bowl occasionally. Using a wooden spoon, stir in candied fruits and peels, pecans, dates, and lemon zest. Spread batter into prepared jelly roll pan.

Bake at 350° for 40 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Top will spring back when lightly touched with finger.. Cool in pan on wire rack. Cut into 3x1-inch bars. STore in a tightly covered container for up to 1 week.
Makes about 50 bars.

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User Reviews

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 4 out of 5
Festive Fruitcake Bars, Member valerieadcock

When I made this I left out the dates because of a food allergy, but, the bars still turned out to be very tasty. I followed the rest of the recipe exactly except to make up for the dates I put in 8 ounces of candied fruit. The cookies have a cake-like texture and they are not overly sweet. The bars are similar to a breakfast bar. I can't stop munching on them!

3 out of 3 people found this helpful.

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