Fresh Fruit Fiesta Bars Recipes

AZTEC FRUIT BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
• In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out.
• Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting.
• Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.

FRESH FRUIT FIESTA BARS

Steps:

• Preheat oven to 375 degrees.
• Base: In a bowl mix together flour, rolled oats and cinnamon.
• In another bowl, beat butter and sugar until smooth and creamy. Blend in flour mixture. Set aside 1 ¼ cups of mixture. Press remainder evenly into 13 by 9 inch, ungreased, cake pan. Bake in preheated oven for 15 minutes.
• Topping: In a bowl mix together oranges, banana, apples, raisins, orange juice and cinnamon. Spread topping evenly over warm base, leaving a space about a ¼ inch from the edges. Sprinkle reserved base mixture over top, patting down gently. Bake 15 to 20 minutes longer or until golden brown. Place pan on a rack to cool completely, then cut into bars.

25 HOMEMADE FRUIT BAR RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious fruit bar recipe in 30 minutes or less!

CHOCOLATE FRUIT BAR

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition.
• Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts.
• Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.

FRUIT CRUMB BARS

Steps:

• Heat oven to 375 degrees. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together.
• Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into 1 1/4-by-2 1/2-inch pieces; makes about 60.

FRUIT COCKTAIL BARS

Steps:

• In a large bowl, beat sugar and eggs until blended. Beat in fruit cocktail and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. , In a small saucepan, bring the sugar, butter and milk to a boil. Remove from the heat; stir in vanilla. Drizzle over cake. Cool. Cut into bars.

FRESH FRUIT BARS

Steps:

• Heat oven to 375 degrees.
• In a medium bowl, combine oranges, banana, apples, raisins, orange juice, and 1 tsp of the ground cinnamon; set aside.
• Beat together margarine, applesauce and brown sugar until creamy. Add flour, oatmeal and remaining 1/2 teaspoon of ground cinnamon, to the sugar mixture; mix well.
• Measure out 1 1/4 cups of the batter and reserve for topping. Lightly press the remaining oat mixture onto bottom of ungreased 9" x 13" baking pan. Bake 15 minutes.
• Remove from oven; spread fruit mixture evenly over crust to within 1/4" of the edges. Sprinkle oat mixture evenly over fruit, patting gently. Bake 16-20 minutes or until golden brown.
• Cool completely; cut into bars.
• Store loosely covered.

CHOCOLATE FRUIT BARS II

Steps:

• Lightly butter a 7 or 8 inch square pan.
• Put all ingredients (except chocolate squares) into mixing bowl: mix well together. Press into pan; smooth surface.
• Melt chocolate in double broiler; spread evenly over top of mixture. Score with fork. Refrigerate until firm. Cut into small bars.

GRANDPA'S FRUIT BARS

Steps:

• In a small bowl, combine the raisins, dates and liqueur. Set aside.
• Preheat the oven to 375 degrees.
• In a large bowl, beat together the butter or margarine, the two sugars, the whole egg, the egg white and the vanilla extract until the mixture is light and fluffy.
• Add the cinnamon, nutmeg, orange peel, if using, flour and baking soda until thoroughly blended. Add the nuts and the macerated fruit. The dough will be sticky.
• Using well-floured hands or the back of a spoon, press the dough into a foil-lined, 10-by-15-inch jellyroll pan.
• Mix the yolk and the water. Using a pastry brush, brush the dough with the egg wash.
• Bake 20 to 25 minutes, until the dough is light golden. Cool 10 minutes, then cut into 1-by-2-inch bars.