SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fruit and Nut Candy Bars

Makes: 32 servings Yield: 32 candy bars
Prep 30 mins Cook 11 mins Chill 1 hr Stand 30 mins
Fruit and Nut Candy Bars
  • 1/3  cup  granulated sugar
  • 1/4  cup  half-and-half or light cream
  • 1/4  cup  butter
  • 1 3  ounce package  cream cheese, softened
  • 2  cups  sifted powdered sugar
  • 1  cup  chopped mixed dried fruits
  • 1/2  cup  chopped nuts
  • 1/2  teaspoon  vanilla
  • 1 1/2  pounds  dipping chocolate or confectioners coating

1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. In a heavy 2-quart saucepan combine the sugar, light cream, and the 1/4 cup butter. Cook over medium heat to boiling, stirring constantly to dissolve the sugar. This should take about 8 minutes.

3. Cook over medium heat, stirring occasionally, for 3 minutes. Mixture should boil at a moderate, steady rate over the entire surface. Remove pan from heat. Add cream cheese; stir until smooth. Add powdered sugar, dried fruits, nuts, and vanilla; stir until well combined. Spread mixture into the prepared pan. Chill about 1 hour or until firm. When firm, use foil to lift candy out of pan; cut candy into 2x1-inch rectangles.

4. Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess coating drip off rectangles. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in refrigerator. Makes 32 candy bars.

From the Test Kitchen
  • Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
Nutrition Facts (Fruit and Nut Candy Bars)
  • Servings Per Recipe 32,
  • cal. (kcal) 201,
  • Fat, total (g) 12,
  • chol. (mg) 8,
  • sat. fat (g) 8,
  • carb. (g) 25,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • sodium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe