Easy Christmas Fruit Bars Recipe Recipes Recipe Cards

CHRISTMAS FRUITCAKE BARS

Steps:

• Preheat oven to 350°. Beat butter, sugar and eggs until fluffy. Add biscuit mix. Stir in candied fruit, pecans and coconut., Spoon into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar.

CHRISTMAS FRUIT BARS

Steps:

• In a large bowl and using electric mixer beat eggs with 1c icing sugar until light and fluffy.
• Stir in 1/4c melted butter.
• Whisk together flour, baking powder and salt and stir into egg mixture.
• Stir in walnuts, dates and candied fruit.
• Spread in greased 8" square cake pan.
• Bake in centre of 350 oven for 30-35 minutes or until top is golden and firm to the touch.
• Let cool in pan on rack.
• To make the icing:In bowl beat 1/4c butter until light.
• Gradually add 1c icing sugar until fluffy.
• Spread over top of cooled bars.

FRUIT-FILLED COOKIE BARS

Steps:

• In small bowl, combine fruit and 2 tablespoons brown sugar; set aside.
• In medium bowl, combine remaining ingredients.
• Press 1/2 of oat mixture into 8-inch square microwave-safe baking dish. Microwave on HIGH 2 minutes.
• Spread fruit mixture on top. Crumble remaining oat mixture on top of fruit; pat down slightly.
• Microwave on HIGH 2 to 4 minutes or until set; check after 2 minutes.
• Let stand 20 minutes before cutting.

FRUITY CEREAL BARS

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients., Press into a 13x9-in. pan coated with cooking spray; cool completely. Cut into squares.

HONEY FRUIT BARS

Steps:

• Beat eggs, add honey and vanilla.
• Add dry ingredients which have been sifted together.
• Add dates, nuts, and cherries.
• Mix well.
• Bake in greased 13 x 9 pan 45 minutes at 350 degrees or until browned.
• Cut into bars when cool and roll in powdered sugar.

CHRISTMAS FRUIT BARS

Steps:

• Heat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan set aside.In a medium bowl, stir flour, cinnamon, baking soda, cloves, nutmeg, and salt set aside.In a large bowl, stir oil, brown sugar, sugar, honey, egg, and vanilla until well blended. Stir in flour mixture until moistened. Stir in fruit and nuts until well mixed. With lightly floured fingers, pat dough evenly in prepared pan.Bake for 15 minutes until golden brown and a wooden pick inserted in center comes out clean. Cool slightly on a wire rack while still warm, cut into bars with a sharp knife. When cool, glaze top with Lemon Drizzle.Store loosely covered.If making ahead, store without drizzle. Cover tightly with foil up to 2 days. One to two hours before serving, glaze with drizzle.