Photo by: Photo: Laurie Frankel

Fruitcake Bars

  • Yield: Makes 30 bars


  • none Cookie Base
  • 1 cup dried cranberries
  • 1 cup (4 ounces) candied or plain pecans
  • 1 tablespoon rum


Make the cookie base recipe, adding the cranberries, pecans, and rum.

Spread the batter in a buttered or parchment-lined 9-inch square baking pan. Bake for 35 minutes. Transfer pan to a wire rack. Cool for 10 minutes before slicing.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. 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. Bake on a parchment- or foil-lined baking sheet.

Nutritional Information

Amount per serving
  • Calories: 175none
  • Calories from fat: 46%
  • Fat: 9g
  • Saturated fat: 4g
  • Cholesterol: 23mg
  • Sodium: 89mg
  • Carbohydrate: 23g
  • Fiber: 1g
  • Sugars: 14g
  • Protein: 2g

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Fruitcake Bars Recipe