Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These bars take the best of fruitcake and transform it into something light and irresistible.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
15 mins
total:
1 hr 30 mins
Servings:
32
Yield:
32 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Center the rack in oven and preheat oven to 350°F. Lightly butter an 8-inch square baking pan.

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  • In a bowl stir together the flour and baking powder. In a mixing bowl beat egg whites and 1/4 tsp. salt with an electric mixer on medium until stiff peaks form. Gradually beat in the sugar; continue to beat until peaks are firm and glossy. Using a spatula, gently fold in the flour mixture, followed by the walnuts and candied fruit. (The fruit and nuts are heavy and bulky, so no matter how gentle your touch, you're bound to seriously deflate the meringue.) Transfer the batter to the pan and smooth the top.

  • Bake bars for 30 to 32 minutes (rotate pan front to back after 15 minutes) or until the bars feel set but still have some give all over and a skewer inserted in center comes out clean. (Bars will not brown; they will be a warm ivory color, like nougat.) Cool bars in pan on a wire rack for 5 minutes. Run a table knife around the edges, unmold, and turn over to cool at room temperature. Cut into 2 by 1-inch bars.

    *Tip: If fruit isn't moist, place in a bowl and cover with very hot tap water. Let plump 5 minutes; drain and pat dry.

Nutrition Facts

65 calories; fat 2g; carbohydrates 10g; poly fat 2g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin a 25.7IU; vitamin c 0.2mg; niacin equivalents 0.3mg; folate 10.9mcg; sodium 47mg; potassium 62mg; calcium 17mg; iron 0.4mg.
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