Fruitcake Bars Best Recipes
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Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at room...
Provided by Taste of Home
Provided by Catherine McCord
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OMG!!! I had to make this cake this past Sunday for my Mary Kay party.. It was a huge hit. It was also devoured!! So easy,so good,so sinfully rich..if...
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Good food doesn't always have to cost a fortune! Your family will love this. Full of flavor and easy on your pocket book!
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This is a very good potato dish , I stem baby red potatoes and smother them in real butter and parsley flakes. I enjoy a dollop of sour cream on mine but...
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Provided by á-174942
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A unique twist on a classic white chocolate fudge recipe! While quick and easy to prepare, Bruce's® Yams Salted Cashew Sweet Potato Fudge is a nutty,...
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This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some...
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This is a tender and delicious baked pork chop recipe, with an Italian flair.
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More about "fruitcake bars food"
FRUITCAKE BARS - BETTER HOMES & GARDENS
From bhg.com
Servings 36Calories 325 per servingTotal Time 1 hr 15 mins
- Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir brown sugar and butter over medium heat until melted and smooth. Cool 10 minutes.
- Meanwhile, line a 13x9-inch baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, cinnamon, and baking soda. Stir eggs, rum, and vanilla into brown sugar mixture. Stir in flour mixture. Fold in remaining ingredients until combined. Spread in prepared pan.
- Bake 45 minutes or until evenly browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars. Refrigerate up to 3 days.
FRUITCAKE BARS RECIPE | MARTHA STEWART
From marthastewart.com
Servings 24Total Time 1 hr 15 minsCategory Cookie Recipes
- 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.
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From food.com
5/5 (6)Total Time 40 minsCategory Bar CookieCalories 59 per serving See details »
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FRUITCAKE BARS: FLAVORFUL & MOIST FRUIT DESSERT RECIPE
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FRUITCAKE MAGIC BARS: THICK & CHEWY CHRISTMAS COOKIE BARS
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