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Instructions for Making Fruit Cake 7-Layer Bars
Step 1: Preheat the Oven and Prepare the Baking Pan
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with cooking spray. This ensures that your bars come out easily once they’re done baking.
Step 2: Make the Base Layer
In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture evenly into the bottom of your prepared baking pan to form a firm base for the bars. This layer will provide a buttery, slightly crunchy foundation for the rest of the ingredients.
Step 3: Layer the Ingredients
Once the base is set, start layering the ingredients:
- Chopped nuts: Sprinkle the chopped walnuts (or any nuts of your choice) evenly over the graham cracker crust.
- Dried fruit: Next, add the chopped dried fruits. You can use a combination of raisins, currants, and dried apricots for a variety of textures and flavors.
- Candied fruit mix: Spread the candied fruit mixture on top of the dried fruits for that classic fruitcake flavor.
- Shredded coconut: Add a layer of sweetened shredded coconut for extra chewiness and a touch of sweetness.
- Chocolate chips: Sprinkle the semi-sweet chocolate chips over the coconut. This adds a rich contrast to the sweetness of the fruit layers.
Step 4: Add the Spices and Sweetened Condensed Milk
Once you’ve added the layers, sprinkle a little ground cinnamon and nutmeg over the top for a warm, spicy kick. Then, pour the sweetened condensed milk evenly over the entire surface, making sure to cover all the layers. This will act as a glue to hold everything together as it bakes.
Step 5: Bake the Bars
Place the pan in the oven and bake for 25-30 minutes, or until the edges are golden brown, and the condensed milk has set. Keep an eye on it during the last few minutes to ensure the top doesn’t burn.
Once done, remove from the oven and allow the bars to cool completely in the pan before cutting them into squares or bars.
Tips for Making the Best Fruit Cake 7-Layer Bars
- Customize the Dried Fruit: While raisins and currants are traditional, feel free to experiment with different dried fruits to suit your tastes. Dried mango, cherries, or cranberries work great in these bars.
- Use Quality Chocolate: Semi-sweet chocolate is ideal for this recipe because it balances the sweetness of the other ingredients. However, feel free to use milk chocolate or white chocolate chips if that’s more to your liking.
- Chill Before Cutting: For cleaner cuts, you can refrigerate the bars for about 30 minutes before slicing them. This will help everything set nicely, making the bars easier to cut into perfect squares.
- Make Ahead: These bars keep well in an airtight container for several days. They also freeze beautifully, making them perfect for preparing ahead of time for the holidays.
Why You’ll Love Fruit Cake 7-Layer Bars
Fruit Cake 7-Layer Bars combine the best of both worlds—the rich, festive flavors of fruitcake, with the convenience and accessibility of a modern bar cookie. They’re a show-stopping treat for holiday parties, potlucks, or any festive occasion. Plus, they’re easy to make, customizable, and can be served as bite-sized squares or bars, perfect for sharing.
The combination of crunchy nuts, chewy dried fruits, sweet coconut, and decadent chocolate makes these bars a crowd favorite that everyone will enjoy—whether they’re traditionally a fan of fruitcake or not.
Conclusion: A Festive Dessert to Remember
Fruit Cake 7-Layer Bars are the perfect dessert to bring a touch of warmth, richness, and joy to any holiday table. With their delicious layers of flavor, easy preparation, and festive appeal, these bars are sure to become a new tradition in your baking repertoire. Whether you’re baking for a special occasion or looking to share something sweet with loved ones, these bars will add a bit of cheer to your holiday celebrations.
So, gather your ingredients, bake up a batch, and enjoy the holiday season with these scrumptious Fruit Cake 7-Layer Bars!
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