Mail some holiday cheer with these nutty little fruit bars that travel extremely well. Since our cookie-loving son joined the Air Force, I've shipped them as far away as England and Italy. —Margaret Zuber, Marietta, Georgia
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2-1/4 cups all-purpose flour
1/2 cup sugar
1 cup cold butter, cubed
2 large eggs
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 jar (6 ounces) maraschino cherries
1/2 cup chopped walnuts
1 cup confectioners' sugar
1 tablespoon butter, softened
1/2 cup sweetened shredded coconut, toasted, optional
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack.
For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to reach desired consistency; drizzle over bars. Sprinkle with coconut if desired.