Festive Cake Bars Recipes

FESTIVE FRUITCAKE BARS

Festive Fruitcake Bars image

Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 1/2 cups candied cherries
1 package (8 ounces) pitted dates, cut in half
1 cup coarsely chopped pecans or filberts
1/3 cup granulated sugar
2 tablespoons orange juice

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.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg

FUN & FESTIVE CAKE POPS

Fun & Festive Cake Pops image

This recipe is so easy to adapt with your favorite flavors. Use it as a starts for your most creative cake pop ideas! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 4 dozen.

Number Of Ingredients 5

Ingredients

1 package cake mix of your choice (regular size)
1 cup prepared frosting of your choice
48 lollipop sticks
2-1/2 pounds dark chocolate, milk chocolate or white candy coating, coarsely chopped
Optional toppings: crushed peppermint candies, finely chopped cashews, unsweetened coconut, assorted sprinkles, finely chopped crystallized ginger, crushed gingersnap cookies, melted caramels and coarse sea salt

Steps:

Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a styrofoam block to stand. Let stand until set.

Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 97mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

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