Chocolate Chip Fruitcake Bars Recipes

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CHOCOLATE CHIP FRUITCAKE



Chocolate Chip Fruitcake image

"Chocolate chips temp even those who don't care for fruitcake to try this one," says Ruth Peterson, Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 9

3 eggs
1 cup sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups coarsely chopped pecans
1 cup chopped dates
1 cup halved candied cherries
2/3 cup semisweet chocolate chips

Steps:

  • In a bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 96mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED FRUITCAKE BARS



Spiced Fruitcake Bars image

Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 17

2 1/2 cups (15 ounces) dark raisins
2 1/2 cups (15 ounces) golden raisins
2 cups (9 ounces) dried currants
2 cups (11 ounces) dried sour cherries, coarsely chopped
2 1/2 cups (9 ounces) dried cranberries
1 cup (5 ounces) dried apricots, cut into 1/4-inch dice
3/4 cup honey
1 cup Cognac, Armagnac, or other brandy
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 1/4 cups bread flour, plus more for dusting
1 tablespoon kosher salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 cups (5 ounces) walnuts, coarsely chopped
1 1/4 cups sugar
7 large eggs

Steps:

  • In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
  • Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
  • In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
  • Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
  • Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS



Low-Carb Chocolate Chip Cheesecake Bars image

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

1 cup almond flour
1/2 cup granulated golden monk fruit sugar substitute
2 large eggs, room temperature
1/2 cup butter, melted
1 teaspoon vanilla extract
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup granulated monk fruit sugar substitute
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/2 cup sugar-free white baking chips
1/2 cup sugar-free chocolate baking chips
CRUMBLE LAYER:
1/2 cup almond flour
1/4 cup granulated golden monk fruit sugar substitute
1/4 cup cold butter

Steps:

  • Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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