Ingredients for Fruitcake Bars
- 1 cup chopped dried apricots
- 1 cup chopped dates
- 1/4 cup rum
- 1 1/2 cups packed brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- zest of 1 orange
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup orange juice
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How to Make Fruitcake Bars
- Preheat oven to 325°F (165°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, combine 1 cup chopped dried apricots, 1 cup chopped dates, and ¼ cup rum or orange juice. Let stand for 30 minutes, stirring occasionally.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups Splenda brown sugar blend using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and the zest of 1 orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the soaked fruit mixture, 1 cup chopped pecans, and 1 cup semisweet chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are pulling away from the sides of the pan.
- Remove from oven and sprinkle evenly with ½ cup white chocolate chips.
- Let stand for 10-15 minutes, until the chips are softened.
- Gently spread the melted chips over the top.
- Let cool completely in the pan before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
21g
Carbs
8g