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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

Tips

Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Nutrition Facts

201 calories; 12 g total fat; 8 g saturated fat; 8 mg cholesterol; 27 mg sodium. 25 g carbohydrates; 1 g protein; 97 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

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