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These chewy, sweet bars are a great alternative to fruitcake -- but they don't contain any alcohol, making them a kid-friendly holiday treat.

Source: Everyday Food, December 2003
Total Time Prep Yield

Ingredients

Directions

Variations

You can substitute an equal amount of walnuts for the pecans. If you'd prefer another dried fruit, try using raisins. If you use a dark-colored baking pan to bake these bars, you need to reduce the oven temperature by 25 degrees.

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56
  • DaphneMarie0621
    24 DEC, 2014
    Very good! Looks, smells and tastes great. They're like a sophisticated blondie (w/o chocolate chips) as opposed to a fruit bar with date filling. There is also a natural and mild butterscotch flavor to them. I'd make them again and I'd follow the recipe exactly. I often alter recipes slightly, but I followed this one to a tee. I almost didn't toast the pecans, but thought better of it and I'm glad I did. All of the ingredients come together nicely.
    Reply
  • Stoneski28
    16 DEC, 2012
    Had to repost. Tried this again. They came out wonderfully. Don't know what happened the first time I tried this recipe.
    Reply
  • Stoneski28
    15 DEC, 2012
    I've made many, many of Martha's cookie recipes and loved every one, but there's something wrong with this one. It came out a gooey mess. I think the proportion of flour to sugar is off.
    Reply

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