Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.
Substitute any combination of the nuts and dried fruit listed for the nuts and dried fruit included in the recipe above, up to the same weight. (Candied ginger should not make up more than 1 cup of the total volume of dried fruit.) Diced dried fruits, such as figs, prunes, dates, sundried plums, apples, or pears. Nuts, such as slivered almonds, chopped hazelnuts, pecans, or Brazil nuts. Diced citron, candied fruits such as orange or lemon peel, or candied ginger. Other liqueurs for soaking fruit, such as port, Madeira, sherry, Grand Marnier, or rum.