Festive Holiday Fruitcake Bark
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
- 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.
1 ounce: 148 calories, 7g fat (5g saturated fat), 2mg cholesterol, 22mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein.
Dec 31, 1969
I don't see how chocolate could set up with liquor oozing out of the fruit.
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