Fruit Cake Bars

By

CANDIED PINEAPPLE
1 LB. CHOPPED DATES
MIX TOGETHER

SPRINKLE 14 OZ. BAG COCONUT OVER FRUIT AND TOSS TILL COVERED. ADD:
4 CUPS CHOPPED PECANS FRUIT CAKE BARS

1 LB. CANDIED CHERRIES
1 LB.
2 CANS EAGLE BRAND MILK
TOSS THOROUGHLY.
LINE 13X9 PAN WITH WAX PAPER AND SPRAY WITH PAM. PRESS FIRMLY IN PAN, USING WAX PAPER ON TOP TO PRESS WITH. REMOVE WAX PAPER ON TOP BEFORE BAKING. REFRIGERATE OVERNITE AND BAKE THE NEXT DAY AT 325’ FOR 45-50 MINUTES. TAKE OUT IMMEDIATELY AND REMOVE WAX PAPER FROM BOTTOM OF CAKE. LET COOL AND CUT IN SLICES.

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Ingredients

  • 14 OZ. BAG COCONUT OVER FRUIT AND TOSS TILL COVERED. ADD:
  • CANDIED PINEAPPLE
  • 1 1 1 LB. CHOPPED DATES
  • MIX TOGETHER
  • 4 4 4 CUPS CHOPPED PECANS FRUIT CAKE BARS
  • 1 1 1 LB. CANDIED CHERRIES
  • 1 1 1 LB.
  • 2 2 2 CANS EAGLE BRAND MILK
  • TOSS THOROUGHLY.

Preparation

Step 1

CANDIED PINEAPPLE
1 LB. CHOPPED DATES
MIX TOGETHER

SPRINKLE 14 OZ. BAG COCONUT OVER FRUIT AND TOSS TILL COVERED. ADD:
4 CUPS CHOPPED PECANS FRUIT CAKE BARS

1 LB. CANDIED CHERRIES
1 LB.
2 CANS EAGLE BRAND MILK
TOSS THOROUGHLY.
LINE 13X9 PAN WITH WAX PAPER AND SPRAY WITH PAM. PRESS FIRMLY IN PAN, USING WAX PAPER ON TOP TO PRESS WITH. REMOVE WAX PAPER ON TOP BEFORE BAKING. REFRIGERATE OVERNITE AND BAKE THE NEXT DAY AT 325’ FOR 45-50 MINUTES. TAKE OUT IMMEDIATELY AND REMOVE WAX PAPER FROM BOTTOM OF CAKE. LET COOL AND CUT IN SLICES.

View complete recipe