Fruit Bars Recipes

FRUIT BARS

Steps:

• Preheat oven to 350ºF (180ºC). Line an 8 in. (2 L) square pan with parchment paper and set aside.
• In a medium bowl, blend all the dry ingredients together with fingers. Add mixture to softened butter and continue mixing with fingers until crumbly.
• Spread into the lined baking pan and pat down firmly.
• Bake for 15 to 20 minutes. You will know bars are ready when they are golden brown on the top.
• Remove from oven and let cool to room temperature for 15 minutes. Refrigerate for 15 minutes until it is cold.
• Melt chocolate in microwave and let cool to room temperature.
• Spread onto cold fruit bars with a rubber spatula and return to refrigerator until chocolate is set. Cut into 24 bars.

FRUITCAKE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
• In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
• Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners' sugar, if desired.

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.

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.

FRUIT-FILLED OATMEAL BARS

Steps:

• In mixing bowl, combine flour, oats, brown sugar, and baking soda.
• Cut in margarine/butter until mixture resembles coarse crumbs.
• Reserve 1/2 cup of the flour mixture.
• Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan.
• Spread with desired filling.
• Sprinkle with reserved flour mixture.
• Bake at 350F for 30-35 minutes or until the top is golden.
• Cool in pan on wire rack.
• Cut into bars.
• FILLING OPTIONS:.
• ***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***.
• RAISIN FILLING:.
• In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly.
• APPLE-CINNAMON FILLING:.
• Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender.
• APRICOT-COCONUT FILLING:.
• In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

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.