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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.