Easy Fruitcake Bar Cookies
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.
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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