Fruit And Nut Festive Bars Recipes

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FRUIT AND NUT FESTIVE BARS

Delicious Latin-inspired treat made with traditional holiday ingredients, such as dried fruit, coconut and pecans, is perfect for gift-giving!

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 24 servings

Number Of Ingredients 11



Fruit and Nut Festive Bars image

Steps:

  • Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 1 hour or until chilled.
  • Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Roll out dough on lightly floured surface to 15x11-inch rectangle; press onto bottom and 1 inch up sides of prepared pan. Prick bottom of crust in several places with fork. Bake 10 min.
  • Mix sweetened condensed milk and eggs until blended; pour into crust. Top with remaining ingredients.
  • Bake 20 min. or until center is almost set. Remove from oven; cool completely. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 Tbsp. butter, softened
1/2 cup sugar
1 tsp. vanilla
1 cup flour
1/4 tsp. baking soda
1 can (14 oz.) sweetened condensed milk
3 eggs
1 pkg. (7 oz.) dried fruit bits (apricots, plums, apples, raisins)
3/4 cup chopped pecans
3/4 cup BAKER'S ANGEL FLAKE Coconut

EASY FRUIT & NUT BARS

Enjoy all of your favorite fall flavors in one place with these Easy Fruit & Nut Bars. Dried cranberries, white chocolate, mixed nuts and more bring a standard spice cake to the next level in this recipe for Easy Fruit & Nut Bars.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 24 servings

Number Of Ingredients 6



Easy Fruit & Nut Bars image

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan; spray with cooking spray.
  • Beat cake mix, COOL WHIP and egg in large bowl with mixer until blended. (Batter will be thick.) Stir in nuts and cranberries.
  • Spread onto bottom of prepared pan.
  • Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.
  • Melt chocolate as directed on package; drizzle over dessert. Use foil overhang to remove dessert from pan; slice into bars.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8475 g, Sugar 0 g, Protein 2 g

1 pkg. (2-layer size) spice cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 egg
1 cup PLANTERS Deluxe Lightly Salted Mixed Nuts, coarsely chopped
1 cup dried cranberries
2 oz. BAKER'S White Chocolate, broken into small pieces

FRUITCAKE BARS

"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 dozen.

Number Of Ingredients 9



Fruitcake Bars image

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

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