How to Make Fruitcake Bar Cookies Without the Fuss
Forget those heavy, fussy fruitcakes—these fruitcake bar cookies give you all the chewy sweetness and cozy spice without the work. Chopped dried fruit, toasted nuts, and a hint of cinnamon come together in one pan, bringing holiday flavor into every soft, golden bite.
Ingredients
Scale
- 1 cup brown sugar packed (I use dark or whatever I have on hand)
- 2 cups baking mix I prefer Pioneer, but Bisquick will work
- 1 egg
- 1/2 cup butter or margarine melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 cups diced candied fruit mix or diced candied fruit of your choice
- 1/2 cup raisins
- 1/2 cup sliced almonds the almonds add a GREAT texture
- 1/2 cup chopped pecans or walnuts
Instructions
-
Combine the first six ingredients in a large bowl.
-
Mix until well blended and then stir in the nuts and fruit mixture.
-
Pat the cookie batter into a well-greased 8×8 baking pan and bake at 350 for 30 to 35 minutes.
-
Allow to cool completely and then cover. Allow cookies to rest overnight before cutting into fruitcake bars.
-
Makes 16 to 25 fruitcake bar cookies, depending on how small you cut them.
Notes
Don’t pack your baking mix. Measure it out light and fluffy by spooning it into your measuring cup and leveling it off with a knife so you don’t end up with too much.