Fruitcake Bars Recipe

Name: Fruitcake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricot, diced; 1 cup pitted dates, diced; 2 tablespoons rum or 2 tablespoons orange juice; 1 cup dark brown sugar, packed; ½ cup butter, softened; 3 eggs; 1 orange, zest of; 1 teaspoon vanilla; 1 cup all-purpose flour; ¼ teaspoon salt; 1 ½ cups pecans, toasted, chopped; 1 cup semi-sweet chocolate chips; ¾ cup white chocolate chips

Servings: persons

1 cup dried apricot, diced
1 cup pitted dates, diced
2 tablespoons rum or 2 tablespoons orange juice
1 cup dark brown sugar, packed
½ cup butter, softened
3 eggs
1 orange, zest of
1 teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon salt
1 ½ cups pecans, toasted, chopped
1 cup semi-sweet chocolate chips
¾ cup white chocolate chips

1
Spray a 13 x 9 inch baking pan with non-stick cooking spray; set aside.
2
Combine the apricots, dates and rum or orange juice in a small bowl; let stand for 30 minutes, stirring occasionally.
3
Preheat oven to 325 degrees.
4
With an electric mixer beat the brown sugar and butter in a large bowl on medium speed until well blended.
5
Add eggs, one at a time, beating well after each addition; stir in the orange zest and vanilla beating until blended.
6
Add the flour and salt; beating until blended.
7
Stir in the dried fruit, pecans and semisweet chocolate chips.
8
Spread the batter in prepared pan and bake for 35 minutes or until a toothpick inserted into center comes out clean and edges begin to pull away from the sides of pan.
9
Sprinkle with white chocolate chips; let stand until the chips are spreadable.
10
Spread the chips gently over the top, cool completely on a wire rack and cut into bars.

1336

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried apricot, diced, 1 cup pitted dates, diced, 2 tablespoons rum or 2 tablespoons orange juice, 1 cup dark brown sugar, packed, and more.

Yes, Fruitcake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruitcake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions