These chewy Fruit Cake Cookie Bars will melt in your mouth. This Christmas dessert with pecans, dried cherries and pineapple has a rum glaze.
Fruit Cake Cookie Bars Recipe
Until this recipe, I never knew how much I liked candied fruit. These bars, with a chewy brown sugar texture, melt-in-your-mouth rum glaze and crunchy pecans brighten up any holiday cookie platter.
Pecan Cookie Bars
One thing I love about this cookie bar recipe is how it starts. Lay out pecan halves on a large baking sheet (10×15″). Then mix up the batter and pat the cookie batter over the pecan halves.
*The cookie batter will be very wet. Dampen your fingers in order to spread it over the pecan halves.*
Cookie Bars with Candied Fruit
Have you ever worked with candied fruit? If not, you may not be sure where to find it. You can of course order it online, but this time of year you can usually find candied cherries, pineapple and fruit cake mix in the baking aisle, or in the aisle center where all of the festive baking supplies are.
We used candied cherries and pineapple. Dice them up in a food processor, then sprinkle them over the cookie dough. Press down lightly on the fruit so it bakes into the cookie dough.
Powdered Sugar Rum Glaze
My favorite part of these bars is the rum glaze. Or I should say that the rum glaze perfectly brings the bars together. It will help these bars melt in your mouth.
Simply whisk together powdered sugar, rum extract and heavy cream until smooth. If you don’t have rum extract, you can use vanilla extract.
Drizzle the glaze over the cooled bars, then sprinkle with chopped pecans.
How to Store Cookie Bars
You can keep these bars at room temperature in an airtight container. They also freeze really well! I had a hard time not eating these straight from the freezer. They were that good.
Other Fruit Cake Recipes
Tools to Make This Recipe
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
- 10×15″ Baking Sheet: A large sheet pan that fits these cookie bars perfectly.
Fruit Cake Cookie Bars
For the cookie bars:
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon rum extract (or ½ teaspoon vanilla extract)
- 3 tablespoons heavy cream
- 2 tablespoons chopped pecans (for topping)
- Spread pecans evenly over the bottom of a greased 10x15x1” baking pan.
- Preheat the oven to 300 degrees Fahrenheit.
- Crema together the butter and sugar. Add the eggs and vanilla. Beat well.
- Add the flour and salt. Blend well.
- Spoon the batter over the pecans. Dampen your hands and gently press to spread the dough evenly over the pecans.
- Sprinkle the chopped fruit over the batter. Press down on the fruit slightly so it pushes gently into the dough.
- Bake in the preheated oven for 50-55 minutes.
- Once the bars are cooled, prepare a powdered sugar glaze.
- Whisk together the powdered sugar, vanilla and 3 tablespoons of heavy cream. If needed, add additional heavy cream until the glaze is at drizzling consistency.
- Drizzle the glaze over the cooled bars.
- Sprinkle with chopped pecans, if desired.
- Cut the bars and store in an airtight container.