Festive Holiday Fruitcake Bark Recipe

Festive Holiday Fruitcake Bark Recipe
Festive Holiday Fruitcake Bark Recipe photo by Taste of Home
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Festive Holiday Fruitcake Bark Recipe

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Every year I make brandy-soaked dried fruit for fruitcake, but I always make too much. When I tried turning the extras into candy, the result was a sweet and colorful bark for grown-ups. —Susan Bickta, Kutztown, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + standing

Ingredients

  • 2/3 cup chopped mixed candied fruit
  • 2 tablespoons brandy
  • 1/2 cup walnut pieces, toasted, divided
  • 20 ounces white candy coating, coarsely chopped
  • 2/3 cup miniature marshmallows
  • 10 shortbread cookies, coarsely chopped

Directions

In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally.
Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts.
Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container. Yield: 2 pounds.
Originally published as Festive Holiday Fruitcake Bark in Taste of Home Christmas Annual Annual 2016, p186

  • 2/3 cup chopped mixed candied fruit
  • 2 tablespoons brandy
  • 1/2 cup walnut pieces, toasted, divided
  • 20 ounces white candy coating, coarsely chopped
  • 2/3 cup miniature marshmallows
  • 10 shortbread cookies, coarsely chopped
  1. In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally.
  2. Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts.
  3. Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container. Yield: 2 pounds.
Originally published as Festive Holiday Fruitcake Bark in Taste of Home Christmas Annual Annual 2016, p186

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