These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.
This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.
The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.
This is a great treat for a cookie exchange or to set out on a holiday display!
Bready or Not Original: Cherry Almond Bars
Fruit cake filling isn’t just for fruit cake! Use it to make these beautifully-colorful thin, crispy bars that are perfect for holiday trays.
Equipment
- jelly roll pan (15x10x1-inches)
- aluminum foil
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1 cup unsalted butter cold
- 1 cup golden raisins
- 8 ounces fruit cake mix chopped
- 1 cup sliced almonds
- 14 ounces sweetened condensed milk
Instructions
- Preheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.
- In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.
- In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.
- Let cool at least an hour. Slice into bars. Store in a sealed container.
