This chocolaty fruitcake bar cookie recipe seems wet after it's pressed into the pan, but it sets up nicely after a night in the refrigerator. The diamond shapes make a lovely holiday presentation.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
total:
25 mins
Yield:
about 20 diamonds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly coat foil with cooking spray. Set pan aside.

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  • In a large bowl, combine vanilla wafer crumbs, the 3/4 cup powdered sugar, the cocoa powder, cinnamon, and cloves. Stir in melted butter and rum until well combined. Stir in candied fruits, raisins, hazelnuts, and dates; mix well.

  • Press mixture into prepared pan. (Mixture will be slightly sticky.) Cover and refrigerate overnight.

  • Lift cake from pan using the foil and place on cutting board. Remove foil. Coat a long sharp knife with cooking spray and cut cake into 1-1/4- to 1-1/2-inch diamonds or squares. Sift powdered sugar over diamonds just before serving. Makes about 20 diamonds.

Tips

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.

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