Fruitcake Bars ~
These dairy-free cookie bars are easy to make, lighter than a traditional fruitcake, and filled with holiday flavor!
Vegan Fruitcake Bars
I like this fruitcake bar recipe because it’s a great way to satisfy a fruitcake craving without needing to wait for a more traditional cake to age. Once these bars are cooled down, they’re ready to go!
For a darker Old English-style fruitcake made with molasses, try my Christmas Fruitcake. It’s an old family recipe that has been handed down from my husband’s grandmother and it is always a favorite treat at Christmastime.
Ingredients for Fruitcake Bars
You will need:
- Flour-based non-stick cooking spray
- 1 1/4 cup all-purpose flour, divided
- 3/4 cup light brown sugar
- 1/2 cup vegan butter
- 1 teaspoon orange peel, finely chopped
- 1 1/2 teaspoons baking soda, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 2 cups candied fruit mix
- 1 cup dates, pitted and chopped
- 1 cup pecans, chopped
How to Make Fruitcake Bars
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
STEP TWO: In a large bowl, use a hand mixer on low speed to combine 1 cup flour, brown sugar, butter, orange peel, 1/2 teaspoon baking soda, and salt.
STEP THREE: In a small bowl, whisk together the remaining 1 teaspoon baking soda and vinegar; the mixture will be fizzy. Add to the flour mixture and continue mixing just until combined.
STEP FOUR: In a medium bowl, add the remaining 1/4 cup flour, candied fruit mix, dates, and pecans. Stir to distribute the flour evenly. Add to the flour/brown sugar mixture and stir to combine. The batter will be thick; this is normal.
STEP FIVE: Transfer to the prepared baking pan, gently pressing with a spatula to distribute the batter evenly. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely then slice and serve at room temperature.
Storage
These fruitcake cookie bars can be stored in an airtight container for up to 1 week. Refrigeration or freezing is not recommended.
More Christmas Cookie Recipes You’ll Love!
- Magic Cookie Bars
- Cherry Snowball Cookies
- Dark Chocolate Crinkle Cookies
- Vegan Eggnog Cookies
- Vegan Ginger Cookies
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Fruitcake Bars
Ingredients
- Flour-based non-stick cooking spray
- 1 1/4 cup all-purpose flour divided
- 3/4 cup light brown sugar
- 1/2 cup vegan butter
- 1 teaspoon orange peel finely chopped
- 1 1/2 teaspoons baking soda divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 2 cups candied fruit mix
- 1 cup dates pitted and chopped
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
- In a large bowl, use a hand mixer on low speed to combine 1 cup flour, brown sugar, butter, orange peel, 1/2 teaspoon baking soda, and salt.
- In a small bowl, whisk together the remaining 1 teaspoon baking soda and vinegar; the mixture will be fizzy. Add to the flour mixture and continue mixing just until combined.
- In a medium bowl, add the remaining 1/4 cup flour, candied fruit mix, dates, and pecans. Stir to distribute the flour evenly. Add to the flour/brown sugar mixture and stir to combine. The batter will be thick; this is normal.
- Transfer to the prepared baking pan, gently pressing with a spatula to distribute the batter evenly. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely then slice and serve at room temperature.
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