Become a fruit cake lover with these easy 7 layer bars. With layers of candied cherries, candied pineapple, golden raisins, almonds, and coconut!
In my family, fruit cake is rejoiced, not dreaded, because my dad makes a fruit cake that people actually want to eat. Last year I ventured out a little bit and make fruit cake cookies and I enjoyed them so much actually made these fruit cake layer bars shortly after. But then it was past Christmas and no one wanted to hear about fruit cake anymore.
But it’s that time of year again and its okay for me to talk about fruit cake! Yes I’ve been sitting on this recipe for a year now (and it’s not the only one) and I still think a year later that it’s totally worthy. I took all the components of my dad’s fruit cake and layered them in these bars. The only difference is the addition of coconut and the use of almonds instead of pecans. But that’s the great thing about layer bars, you can do whatever you want!
One year ago: Gluten-Free Tahini Swirled Brownies
Three years ago: Cone Head Cupcakes with Ice Cream Frosting
Four years ago: White Cheddar Mac & Cheese in a Mug
Six years ago: Toffee Apple Dip
Seven years ago: Brownie Peanut Butter Cups
FRUIT CAKE 7-LAYER BARS
Makes 24 bars
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup chopped candied red and green cherries
1 cup chopped candied pineapple
1 cup golden raisins
1 cup chopped almonds
1 cup shredded coconut
1 can sweetened condensed milk
- Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
- Sprinkle cherries, pineapple, raisins, almonds, and coconut over the top. Pour sweetened condensed milk evenly over the top of the bars.
- Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.