Hey, holiday lovers!
Are you in the mood for some festive treats? I’ve got a delicious recipe just for you!
Today, I’m sharing my Christmas fruitcake bars.
They’re chewy, fruity, and packed with holiday flavors. Perfect for sharing or keeping to yourself (no judgment here!).
So, grab your apron, and let’s get into the holiday spirit with this yummy recipe!
Ingredient Substitutions
Butter can be replaced with coconut oil or a plant-based butter alternative for a dairy-free version. Use the same amount as called for in the recipe, ensuring it’s at room temperature for proper creaming. Brown sugar can be substituted with coconut sugar or a stevia-erythritol blend for a lower-glycemic option. Adjust quantities to taste, as these alternatives may have different sweetness levels. For the mixed peel and candied fruits, consider using a combination of dried fruits like raisins, cranberries, and apricots. This substitution reduces added sugars while maintaining a similar texture and fruity flavor profile. Chop the dried fruits to match the size of the candied versions for even distribution throughout the bars. These alternatives cater to various dietary needs while preserving the festive essence of the fruitcake bars.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3200
- Protein: 30-35 g
- Fat: 180-200 g
- Carbohydrates: 400-420 g
Ingredients
- 3/4 cup butter (softened to room temperature)
- 1 3/4 cups packed light brown sugar
- 3 large eggs (at room temperature)
- 1 tablespoon vanilla essence
- 1 pinch of salt
- 1 1/2 cups plain flour
- 1 cup mixed peel
- 1 cup candied cherries (red and green, quartered or chopped)
- 1/2 cup chopped candied pineapple
- 1/2 cup chopped, pitted dried dates
Step 1: Prepare the Baking Pan and Oven
Preheat your oven to 325°F (160°C).
Lightly grease a 9×13 baking pan to ensure the fruitcake bars do not stick once baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the butter and light brown sugar until the mixture becomes light and fluffy.
This process helps incorporate air into the batter, yielding a lighter texture in the finished bars.
Step 3: Incorporate Eggs and Vanilla
Add the first egg, vanilla extract, and salt to the creamed mixture.
Mix to combine thoroughly.
Add the remaining two eggs, one at a time, mixing well after each addition.
Ensure each egg is fully incorporated before adding the next.
Step 4: Add Flour and Mix Thoroughly
Gradually add the all-purpose flour to the egg and butter mixture.
Mix thoroughly to form a smooth batter.
Be sure no lumps of flour remain for an even baking result.
Step 5: Fold in the Fruit
Gently fold in the mixed peel, candied red and green glace cherries, chopped candied pineapple, and chopped dates.
Mixing the fruit gently ensures that it is evenly distributed throughout the batter without crushing it.
Step 6: Bake Your Fruitcake Bars
Spread the prepared mixture evenly into your greased 9×13 baking pan.
Place the pan in your preheated oven and bake at 325°F (160°C) for about 40-45 minutes.
The top should be lightly browned, and the dough should no longer look wet when done.
Step 7: Cool and Serve
Once baked, remove the pan from the oven and allow it to cool slightly.
Then, transfer the fruitcake bars to a wire cooling rack to cool completely before slicing.
Once cooled, slice the bars and serve them to enjoy a delightful treat.
