Fruitcake Bars

Dairy Free
Health score
1%
Fruitcake Bars
45 min.
30
178kcal

Suggestions


Delight your taste buds with these irresistible Dairy-Free Fruitcake Bars, a fabulous treat that transforms traditional fruitcake into a convenient and delicious bar format! Perfect for gatherings, holidays, or simply indulging your sweet tooth, these bars combine the rich flavors of candied pecans and tart dried cranberries with a splash of rum for a tantalizing twist.

Ready in just 45 minutes, these bars yield an impressive 30 servings, making them ideal for sharing with friends and family. With only 178 calories per serving, you can indulge guilt-free while enjoying the delightful mix of textures and flavors. Whether you're hosting a festive get-together or looking for a simple snack, these Fruitcake Bars are sure to impress.

The recipe is surprisingly easy to follow, making it a great project for cooking enthusiasts of all levels. Plus, the versatility of the dough allows you to prepare a batch now and save some for later, ensuring you always have a delicious treat on hand! Simply freeze the extra dough and bake whenever the craving strikes. Get ready to elevate your dessert game with these fruity, nutty, and satisfying bars that celebrate the essence of fruitcake in a fun and delicious way!

Ingredients

  • ounces candied pineapple plain
  • 30 servings grands flaky refrigerator biscuits 
  • cup cranberries dried
  • tablespoon rum 

Equipment

  • frying pan
  • baking sheet
  • oven
  • wire rack
  • baking pan
  • aluminum foil
  • ziploc bags

Directions

  1. Make the cookie base recipe, adding the cranberries, pecans, and rum.
  2. Spread the batter in a buttered or parchment-lined 9-inch square baking pan.
  3. Bake for 35 minutes.
  4. Transfer pan to a wire rack. Cool for 10 minutes before slicing.To Make Now and
  5. Bake Later: When you mix a batch of cookies, double the recipe.
  6. Bake half the dough according to the recipe and divide the rest into 4 equal portions.
  7. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like.
  8. Bake on a parchment- or foil-lined baking sheet.

Nutrition Facts

Calories178kcal
Protein4.12%
Fat44.44%
Carbs51.44%

Properties

Glycemic Index
2.63
Glycemic Load
11.2
Inflammation Score
-1
Nutrition Score
2.4799999922676%

Flavonoids

Cyanidin
0.02mg
Myricetin
0.1mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:177.59kcal
8.88%
Fat:8.75g
13.47%
Saturated Fat:2.27g
14.2%
Carbohydrates:22.79g
7.6%
Net Carbohydrates:22g
8%
Sugar:10.14g
11.27%
Cholesterol:0mg
0%
Sodium:115.94mg
5.04%
Alcohol:0.17g
100%
Alcohol %:0.58%
100%
Protein:1.83g
3.65%
Vitamin B1:0.1mg
6.63%
Manganese:0.13mg
6.53%
Folate:22.68µg
5.67%
Vitamin B2:0.09mg
5.24%
Iron:0.93mg
5.14%
Vitamin E:0.77mg
5.12%
Vitamin B3:0.94mg
4.7%
Vitamin K:3.39µg
3.23%
Fiber:0.79g
3.16%
Selenium:1.76µg
2.51%
Phosphorus:18.82mg
1.88%
Copper:0.03mg
1.39%
Vitamin B6:0.02mg
1.07%
Magnesium:4.08mg
1.02%
Source:My Recipes