Celebrate the holiday season with Easy Fruitcake Bar Cookies, a delightful twist on the classic fruitcake that’s chewy, flavorful, and perfect for sharing. Packed with candied fruits, crunchy nuts, and warm spices, these bars are baked in a simple 8×8 pan for effortless prep. Ideal for Christmas parties, cookie exchanges, or cozy gifting, this easy fruitcake bar cookies recipe is a festive treat that’s both nostalgic and approachable, ready to sweeten your holiday moments in under an hour.
Why You’ll Love Easy Fruitcake Bar Cookies
- Simple Prep: Quick to mix and bake, perfect for busy holiday schedules.
- Festive Flavors: Candied fruits and spices capture the essence of the season.
- Chewy Texture: Moist and tender, unlike dense traditional fruitcakes.
- Versatile: Great for gifting, parties, or year-round snacking.
- Customizable: Swap fruits or nuts to suit your tastes.
Ingredients for Easy Fruitcake Bar Cookies
Here’s what you need for this easy fruitcake bar cookies recipe (makes 16–25 bars):
Main Ingredients:
- 1 cup (200g) brown sugar, packed
- 2 cups (240g) baking mix (e.g., Bisquick or Pioneer)
- 1 large egg
- ½ cup (113g) unsalted butter, melted
- 1 tsp (5ml) vanilla extract
- 1 tsp (2g) ground cinnamon
- 1½ cups (225g) diced candied fruit mix
- ½ cup (75g) raisins
- ½ cup (50g) sliced almonds
- ½ cup (60g) chopped pecans or walnuts
Optional Add-Ins:
- Dried cranberries or apricots
- Orange or lemon zest
- White chocolate chips
Equipment
- 8×8-inch baking pan
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper (optional)
- Sharp knife
Ingredient Tips
- Use light or dark brown sugar for rich, molasses-like flavor.
- Ensure baking mix is fresh for proper leavening.
- Melt butter and cool slightly to avoid cooking the egg.
- Dice candied fruit into small pieces for even distribution.
- Toast nuts lightly for enhanced flavor.
Directions for Easy Fruitcake Bar Cookies
Let’s make this easy fruitcake bar cookies recipe—festive, flavorful, and fuss-free!
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Mix the Batter
In a large bowl, I combine 1 cup brown sugar, 2 cups baking mix, 1 egg, ½ cup melted butter, 1 tsp vanilla extract, and 1 tsp cinnamon. I stir until evenly mixed, creating a thick batter.
Add Fruits and Nuts
I fold in 1½ cups candied fruit mix, ½ cup raisins, ½ cup sliced almonds, and ½ cup chopped pecans or walnuts, ensuring they’re evenly distributed.
Spread and Bake
I spread the batter evenly into the prepared pan, smoothing the top lightly. I bake for 30–35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool and Rest
I let the bars cool completely in the pan, then cover and rest overnight to deepen the flavors. I cut into 16–25 squares, depending on preferred size.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Rest Time: Overnight (optional)
- Total Time: ~50 minutes (excluding rest)
- Servings: 16–25 bars
- Calories: ~150 kcal per bar (based on 20 bars)
- Macros per Bar: 20g carbs, 2g protein, 7g fat, 1g fiber
Variations
Try these twists on this recipe:
- Cranberry Twist: Swap raisins for dried cranberries, inspired by LaylaCooks’ Christmas Gooey Butter Cookies.
- Citrus Zest: Add 1 tsp orange zest for a bright note.
- Chocolate Chip: Replace ½ cup candied fruit with white chocolate chips.
- Nut-Free: Skip nuts and add extra candied fruit or sunflower seeds.
- Spiced Up: Include ¼ tsp nutmeg or allspice for extra warmth.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a holiday spread.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy dessert platter.
Storage
I store bars in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. For freezing, I wrap each bar in plastic wrap and store in a freezer bag for up to 2 months. I thaw at room temperature or warm in the microwave for 10–15 seconds.
Serving Tips
- Presentation: Dust with powdered sugar or drizzle with icing for a festive look.
- Garnish: Top with extra candied fruit pieces or nuts.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or mulled cider.
- Portion Size: 1–2 bars per serving for a sweet treat.
- Occasions: Perfect for Christmas, Thanksgiving, cookie exchanges, or gifting.
FAQs
Can I use gluten-free baking mix? Yes, a 1:1 gluten-free baking mix works well.
Can I double the recipe? Yes, use a 9×13-inch pan and check doneness with a toothpick.
Are these kid-friendly? Yes, their sweet, chewy texture is a hit with kids.
Do I need to rest them overnight? It’s optional but recommended to enhance flavor.
Can I skip the nuts? Yes, replace with extra fruit or seeds for texture.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Easy Fruitcake Bar Cookies are a festive, chewy treat that reimagines the classic fruitcake for modern holiday celebrations. This easy fruitcake bar cookies recipe is simple, versatile, and perfect for gifting or sharing at seasonal gatherings. Try this recipe and fill your home with holiday warmth!
Easy Fruitcake Bar Cookies
Ingredients
Main Ingredients:
- 1 cup 200g brown sugar, packed
- 2 cups 240g baking mix (e.g., Bisquick or Pioneer)
- 1 large egg
- ½ cup 113g unsalted butter, melted
- 1 tsp 5ml vanilla extract
- 1 tsp 2g ground cinnamon
- 1½ cups 225g diced candied fruit mix
- ½ cup 75g raisins
- ½ cup 50g sliced almonds
- ½ cup 60g chopped pecans or walnuts
Optional Add-Ins:
- Dried cranberries or apricots
- Orange or lemon zest
- White chocolate chips
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Mix the Batter
- In a large bowl, I combine 1 cup brown sugar, 2 cups baking mix, 1 egg, ½ cup melted butter, 1 tsp vanilla extract, and 1 tsp cinnamon. I stir until evenly mixed, creating a thick batter.
Add Fruits and Nuts
- I fold in 1½ cups candied fruit mix, ½ cup raisins, ½ cup sliced almonds, and ½ cup chopped pecans or walnuts, ensuring they’re evenly distributed.
Spread and Bake
- I spread the batter evenly into the prepared pan, smoothing the top lightly. I bake for 30–35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool and Rest
- I let the bars cool completely in the pan, then cover and rest overnight to deepen the flavors. I cut into 16–25 squares, depending on preferred size
Notes
- Measure baking mix by spooning into the cup and leveling off—don’t pack it.
- Line pan with parchment for easy removal and slicing.
- Swap raisins for dried cranberries or apricots, or add orange zest for brightness.
- Store in an airtight container for up to 5 days, refrigerate up to 10 days, or freeze for up to 2 months.
- Resting overnight deepens flavor and improves texture
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