Looking for a new dessert or snack idea? Our Fruit Bars are the perfect sweet treat. With a combination of nuts, maraschino cherries, dates, raisins, and chocolate chips, these bars are sure to satisfy your sweet tooth.
Ingredients
- 1 1/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. almond extract
- 1 c. chopped nuts
- 1/2 c. chopped maraschino cherries, drained
- 1 c. sugar
- 1 tsp. salt
- 3 eggs
- 1 c. cut up dates or whole raisins
- 1 (6 oz.) pkg. semi-sweet chocolate chips
Baking Instructions
- Heat oven to 350°.
- Mix flour, sugar, baking powder, salt, almond extract and eggs.
- Stir in remaining ingredients.
- Spread dough in greased pan (13 x 9 x 2-inch).
- Bake until light brown, 30 to 35 minutes.
Calorie: 200
Total cooking time:45 minutes
Difficulty level: Easy
The Fruit Bar Fiasco: A Tale of Flour and Fortitude
Oh, the things one does for the love of desserts. I mean, who can resist the allure of rich semi-sweet chocolate chips and the exotic charm of maraschino cherries? And so, I found myself embarking on a culinary odyssey one fateful Sunday afternoon. The task? Preparing Fruit Bars.
The Preamble: A Battle with Baking Powder
It began rather innocuously. With my trusty oven preheating to a cozy 350 degrees, the stage was set. My trusty bowl, spoon and I were ready for action. I began mixing 1 1/4 c. all-purpose flour, 1 c. sugar, 1 1/2 tsp. baking powder, 1 tsp. salt, and a dash of almond extract. Now, if you’ve never encountered an overzealous can of baking powder, count yourself lucky. Mine, it would seem, had been waiting its entire shelf-life for this moment. A seemingly innocuous tap of the can resulted in a poof of white, dusting my entire kitchen (and myself) in a fine layer of baking powder. I resembled a ghost, haunting my own kitchen.
The Stirring Situation: An Encounter with Eggs
With the dry ingredients mixed and my pride slightly battered, I moved on to the eggs. The recipe called for three, so I gathered my three bravest eggs. I took a moment to salute them before their valiant sacrifice. Cracking eggs always feels like a Russian roulette of cooking to me. Will it be a clean break? Or will I be fishing out bits of shell? Thankfully, the eggs went down without a fight, a little too smoothly I might add, leading me to question whether they were in on the baking powder’s shenanigans.
The Nutty Notion: A Drama with Dates and Dainties
Next up were the nuts, chopped and ready for action. Now, nuts in a dessert is a controversial topic. Some like the crunch, others claim it’s a dessert heresy. As a card-carrying member of the “Nuts in Dessert Society,” into the dough they went, all 1 c. of them. Along with them, I added 1/2 c. of chopped maraschino cherries, which felt like adding little rubies into my dough, and 1 c. of cut up dates (or whole raisins if you’re feeling rebellious). Finally, I stirred in the pièce de résistance – the semi-sweet chocolate chips. There’s something magical about chocolate chips – they’re like the fairy godmothers of baking, turning any dough into a Cinderella ready for the ball.
The Baking Battle: A Confrontation with the Clock
With the dough mixed and ready for the oven, I faced the age-old question. “To lick the spoon or not to lick the spoon?” A moment of weakness later, I was relishing in the delightful pre-baked taste of my creation. The dough was spread onto the greased pan (a pan that’s seen more baking action than a bakery) and into the oven it went. The waiting game began.
Now, baking is essentially a staring contest with an oven. You’re waiting for that golden-brown hue, but you’re also praying your dessert doesn’t turn into a charred brick. After what felt like an eternity (but was actually 30 to 35 minutes), the oven timer chimed. The fruit bars were ready, light brown and looking like a slice of heaven.
The Aftermath: A Triumph over Trials
In the end, the Fruit Bars were a success, despite the flour fights, egg escapades, and nutty encounters. Their sweet and savory taste, enriched with nuts, cherries, and chocolate chips, was a testament to my culinary resilience. Remember, my fellow home cooks, baking is not just about following a recipe. It’s about the laughter, the mess, and the priceless memories created along the way. Now, if you’ll excuse me, I have a date with a fruit bar and a cup of tea. Happy baking!
