White Chocolate Fruitcake Bars Recipes

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WHITE CHOCOLATE FRUITCAKE BARS



White Chocolate Fruitcake Bars image

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Dessert     Butter     Almond     Egg     Orange     Ginger     Vanilla     Cranberry     Coconut     Chocolate     White Chocolate     Christmas     Bake

Yield Makes about 30

Number Of Ingredients 19

For the Shortbread:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
For the Glaze and Assembly:
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Steps:

  • Make the Shortbread:
  • Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
  • Whisk flour, almonds, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
  • With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
  • Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
  • Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
  • Make the Glaze and Assemble:
  • Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
  • Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
  • Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
  • Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE



Strawberry and White Chocolate Buttercream Cake image

Put a spectacular spin on strawberry shortcake with a buttercream frosting featuring rich white chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 8

Number Of Ingredients 9

1/2 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix (about 1 2/3 cups)
1/2 cup water
3 tablespoons butter, softened
1/2 teaspoon almond extract
1 egg
8 oz white chocolate baking bars or squares, chopped
2 tablespoons butter, cut into pieces, softened
2/3 cup whipping cream
2 cups fresh whole strawberries, thinly sliced

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  • In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
  • Beat cooled white chocolate mixture on high speed until fluffy.
  • Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 32 g, TransFat 1/2 g

FRUITCAKE BARS



Fruitcake Bars image

Bake these brandy-spiked bars up to two days ahead, and cut just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 24

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1 cup brandy
5 cups dried fruit (see cooks' note), coarsely chopped
2 cups packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting (optional)

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.

WHITE CHOCOLATE BLONDIES



White Chocolate Blondies image

These bars have become an office favorite -- they are naughty but OH SO NICE!

Provided by Jenn Rochon

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2 eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
  • In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
  • Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g

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

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

CHOCOLATE CHIP FRUITCAKE BARS



Chocolate Chip Fruitcake Bars image

Provided by Food Network

Time 1h50m

Yield 24 bars

Number Of Ingredients 5

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup diced mixed candied fruit
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
Powdered sugar, if desired

Steps:

  • Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust.
  • Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam.
  • Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars.
  • Line the pan with foil, allowing enough foil to make the bars easy to lift and transfer to a flat surface for cutting.

EASY FRUITCAKE BARS



Easy Fruitcake Bars image

There's a sweet surprise in every bite of this fruitcake-like treat. The bars keep well in the freezer, so they can be enjoyed long after the holiday season's over.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 cup golden raisins
1 cup chopped dates
1 cup chopped mixed candied fruit
1/4 cup apple juice
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated orange zest
3/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, combine the first four ingredients; set aside. In a large bowl, beat the eggs, sugar, vanilla and orange zest until blended. Combine flour and salt; gradually add to sugar mixture until well combined. Stir in walnuts and the reserved fruit mixture., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE FRUIT BAR



Chocolate Fruit Bar image

Rich cookie, great for entertaining.

Provided by Martha

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 18

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup white sugar
½ teaspoon almond extract
1 cup semisweet chocolate chips
1 cup chopped dates
½ cup maraschino cherries, chopped
1 cup chopped walnuts

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.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.3 g, Cholesterol 31 mg, Fat 7.9 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 182.1 mg, Sugar 23 g

FRUITCAKE BARS



Fruitcake Bars image

"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

FROSTED FRUITCAKE BARS



Frosted Fruitcake Bars image

If you don't trust the suspicious looking candied fruit, you may want to give this recipe a try. Makes nice delicious soft cakey bars.

Provided by greysangel

Categories     Bar Cookie

Time 25m

Yield 20 serving(s)

Number Of Ingredients 18

1/4 cup shortening
1/2 cup sugar
1 egg
1 tablespoon orange zest
2 tablespoons orange juice
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dried cranberries
1/2 cup mixed candied fruit
1/3 cup chopped pecans, toasted
1/4 cup powdered sugar, sifted
1 tablespoon melted butter
1 tablespoon rum
green sugar (optional)
red sugar (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Line baking sheet with parchment or grease. In a large bowl, cream together shortening and sugar; add egg, orange zest, and juice. Mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg. Add to creamed ingredients. Stir in raisins, candied fruit and nuts. Shape dough into a strip roughly 7x12 (mine was more like 5x12) and bake for 12 minutes. Remove from oven; cool slightly, then frost with glaze while warm. Sprinkle with colored sugar if desired. Cut into strips.
  • Glaze: Whisk together all ingredients until smooth.
  • Makes about 20, once you've eaten away the scraps.

Nutrition Facts : Calories 101.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 12.1, Sodium 46, Carbohydrate 13.3, Fiber 0.6, Sugar 6.8, Protein 1.3

WHITE CHOCOLATE ORANGE FRUITCAKE



White Chocolate Orange Fruitcake image

I haven't tried this yet, but it sounds good. Not bad, coming from someone that doesn't normally care for fruitcake! :) I like the idea that it doesn't use candied/glaced fruits...and white chocolate and orange go very well together. It's too late for Christmas this year, but I thought I'd post this here for others that might be interested. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include storage/mellowing time in refrigerator.

Provided by UnknownChef86

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 17

4 cups diced dried mixed fruit (see note)
1 cup Grand Marnier or 1 cup other orange-flavored liqueur, divided
1/2 cup butter (4 ounces)
1/2 cup packed light brown sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
8 ounces imported white chocolate, melted and cooled slightly
1 cup flour
2 tablespoons flour
1 1/2 cups chopped pecans
1/3 cup heavy cream
6 ounces imported white chocolate, cut up
2 teaspoons Grand Marnier
apricot halves (to garnish)
chopped pecans, to garnish

Steps:

  • Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
  • In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
  • Preheat oven to 325°F.
  • Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
  • To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • Beat in vanilla, orange zest and cinnamon.
  • Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
  • Add 1 cup flour and beat until well blended.
  • Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
  • Add to batter and mix thoroughly.
  • Turn batter into prepared pan and smooth top.
  • Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
  • Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
  • Remove springform pan from water bath.
  • Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
  • When completely cool, run a sharp knife around edges of pan to loosen cake.
  • Remove springform side of pan.
  • Carefully remove cake from bottom of pan; peel off wax paper.
  • Wrap cake in plastic wrap, then wrap in foil.
  • Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
  • For longer storage, freeze cake.
  • Do not frost at this time.
  • To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
  • Stir in white chocolate, mixing well.
  • Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
  • Stir in Grand Marnier.
  • Cover and refrigerate until glaze thickens to spreading consistency.
  • An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
  • Garnish edge of top of cake with apricot halves.
  • Sprinkle additional chopped pecans over center of cake.
  • Return to refrigerator until serving time.

Nutrition Facts : Calories 349.6, Fat 24.2, SaturatedFat 10.6, Cholesterol 78.4, Sodium 85.5, Carbohydrate 29.9, Fiber 1.3, Sugar 21.8, Protein 5

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From lifemadedelicious.ca


GHIRARDELLI CHOCOLATE COMPANY - OFFICIAL SITE
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit …
From ghirardelli.com


CHOCOLATE FRUITCAKE - KING ARTHUR BAKING
2010-11-26 Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans; five 7" wooden bakers; six 7" paper bake & give loaf pans (which is what I'll be …
From kingarthurbaking.com


WHITE CHOCOLATE FRUITCAKE - COMPLETERECIPES.COM
2007-09-26 Mix figs, apples, apricots, pears, currants, bananas and bourbon in bowl. Cover and macerate for at least 24 hours. Preheat oven to 300F. Butter 9 x
From completerecipes.com


FRUIT CAKE BARK - DINNER, THEN DESSERT
2019-11-24 HOW TO MAKE FRUITCAKE BARK. In a small bowl, combine candied fruit and brandy. Chop the walnuts. Break apart the gingersnaps. Line a 15×10 inch jelly roll pan with …
From dinnerthendessert.com


WHITE CHOCOLATE FRUITCAKE RECIPE - BAKERRECIPES.COM
2004-05-21 What Makes This White Chocolate Fruitcake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this White Chocolate Fruitcake. Ready to make this White Chocolate …
From bakerrecipes.com


WHITE CHOCOLATE FRUITCAKE BARS | RECIPE | FRUIT CAKE, WHITE …
The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar. Dec 6, 2018 - These cookie bars are studded with the best parts of traditional fruitcake …
From pinterest.com


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Top Asked Questions

How to make fruitcake bars?
Fruitcake bars deliver the same great flavors of fruitcake with much less time and work. 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.
How do you make candied fruit in a loaf pan?
Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment. In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour.
How do you make candied fruit with cookie batter?
Lay out pecan halves on a large baking sheet (10×15″). Then mix up the batter and pat the cookie batter over the pecan halves. *The cookie batter will be very wet. Dampen your fingers in order to spread it over the pecan halves.* Have you ever worked with candied fruit? If not, you may not be sure where to find it.
How do you make a Christmas cake with white chocolate?
In 3.5 quart pot over medium/low; combine butter, white chocolate, condensed milk and salt. Heat and stir until chocolate is melted and smooth. Remove from heat. Stir in rum extract, fruit and pecans. Transfer to prepared loaf pan and spread evenly, gently pressing down.

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