Transform traditional fruitcake into smaller bars for finger food at your next gathering. The generous dose of rum (or brandy, if you prefer) will help put everyone in the holiday spirit.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary test

prep:
30 mins
bake:
45 mins
total:
1 hr 15 mins
Servings:
36
Yield:
36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir brown sugar and butter over medium heat until melted and smooth. Cool 10 minutes.

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  • Meanwhile, line a 13x9-inch baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, cinnamon, and baking soda. Stir eggs, rum, and vanilla into brown sugar mixture. Stir in flour mixture. Fold in remaining ingredients until combined. Spread in prepared pan.

  • Bake 45 minutes or until evenly browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars. Refrigerate up to 3 days.

Nutrition Facts

325 calories; fat 14g; cholesterol 39mg; saturated fat 5g; carbohydrates 46g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 27g; protein 3g; vitamin a 247.6IU; vitamin c 2.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 30.8mcg; vitamin b12 0.1mcg; sodium 115mg; potassium 164mg; calcium 56mg; iron 1.3mg.
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