The Atlanta Journal-Constitution
CALIFORNIA FRUIT BARS
No mixer is needed here. This is the bar cookie for the fruitcake fans in your life. Make it with chopped dried fruit ( we used raisins, dates and dried apricots) or with commercial fruitcake fruit mixture. The amount of fruit is flexible. One cup? Two cups? The batter can accommodate either. The nuts are completely optional. We left them out, and we used kitchens scissors to cup up our fruit.
If you have fans of both gingerbread and fruitcake to bake for, add a teaspoon each of ginger and cinnamon, and a quarter teaspoon of cloves.
1 to 2 cups firmly packed chopped dried fruit or fruitcake mix ( see note)
4 eggs
2 ¼ cups firmly packed light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
2 cups all- purpose flour
2 cups walnut or pecan halves, optional powdered sugar, for garnish
Heat the oven to 400 degrees. Line a 9- inch by 13- inch baking dish with foil, then spray with nonstick cooking spray.
To soften the dried fruit: put it in a microwave- safe bowl and add water. Cover with wax paper or a plate, and heat on high for 1 minute. Carefully remove from the microwave, drain off the water and cover the fruit until it cools.
In a large saucepan, whisk the eggs and sugar. Place over medium- low heat and warm 10 minutes, or until the sugar dissolves. Remove from the heat. Add vanilla and salt, then whisk in the flour. Add fruit and stir until the fruit is incorporated and there are no streaks of flour. If using nuts, add them now. Turn the mixture into a prepared pan and spread evenly. Bake 15 to 20 minutes, or until the top is golden brown and shiny. Remove from the oven and cool on a wire rack. Let the cookies stay in the dish until completely cooled.
When ready to remove from the dish, cover the pan with a cookie sheet and turn the dish and the sheet over. Remove the dish and slowly peel off the foil. Cover with waxed paper and another cookie sheet and turn over again. Trim the edges, if desired, and cut into bars. Dust with powdered sugar, if desired. Makes: 30
Per bar ( without nuts): 113 calories ( percent of calories from fat, 8), 2 grams protein, 24 grams carbohydrates, trace fiber, 1 gram total fat ( trace saturated fat), 25 milligrams cholesterol, 44 milligrams sodium.