Fruit Cake Cookie Bars #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

I grew up with my Grandfather’s stollen as a Christmas tradition, so it took me years to realize that most of the world doesn’t love fruit cake.

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Honestly, I think the rest of the world is wrong, it’s delicious. I think too many people’s first encounter was a questionably-made, mass produced dessert no one would like. If you’d tried Opa’s, I’m sure you would solidly be in my corner.

I got SO excited when I saw this recipe last year and I’ve been dreaming of it since. Usually, I try to make Christmas cookies that will be crowd pleasers, but these? I made them simply because I knew I’d love them. ‘Tis the season to treat yourself, right?

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So these are a gift for you, fellow fruit cake lovers. I know we’re in the minority here, but I say embrace it! Make yourself a batch of these this holiday to make yourself happy – I’m sure you’re doing enough to make others smile!

#ChristmasCookiesWeek Thursday Recipes

 

And don’t forget there are a whole bunch of awesome prizes that will make you smile up for grabs during #ChristmasCookiesWeek thanks to our sponsors. You can enter here: a Rafflecopter giveaway

Fruit Cake Bars 1

Fruit Cake Cookie Bars
(adapted from The Spiffy Cookie)
Makes about 2 dozen

2 cups graham cracker crumbs
6 Tbsp. unsalted butter, melted
2 cups diced fruit cake mix (or a combo of chopped candied cherries and chopped candied pineapple)
1 cup golden raisins
1 cup sliced almonds
1 cup shredded coconut
1 can sweetened condensed milk.

Preheat the oven to 350 degrees and line a 9×13″ pan with parchment sprayed with cooking spray.

In a bowl combine the graham cracker crumbs with the butter until evenly combined. Press evenly into the prepared pan.

Evenly sprinkle the fruit cake mix, raisin, almonds, and coconut over the top. Pour the sweetened condensed milk evenly over everything.

Bake for 20-25 minutes, until golden around the edges. Cool completely before slicing.

Fruit Cake Cookie Bars

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

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Carrot Ginger Muffins #ImprovCookingChallenge

I feel like the entire internet is dieting – especially the food blog world. And I feel like I’m totally playing into it by posting a gluten free/grain free/paleo recipe today – right after another lightened up recipe.  Am I dieting? Not really. But these muffins are in keeping with some resolutions.

Resolution #1 – Use up what’s already in the pantry/fridge.

Resolution # 2 – Make more of an effort to link up with the #ImprovCookingChallenge monthly.

I love this group because it regularly stretches me outside my comfort zone, but it’s something I dropped the ball on again and again in 2017. Here’s to a new year and more consistency!

CarrotGingerMuffins

The theme for January is Ginger and Spice – and I was immediately drawn to these muffins because I already had all the ingredients on hand (yay, resolution #1!) These make a nice grab-and-go breakfast or snack and my kids gobbled them up.

improvchallenge

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.

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Carrot Ginger Muffins
(from Savory Lotus)
Makes 12 muffins

2  cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch of clove
3 eggs
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp. grated fresh ginger
1/2 cup shredded, unsweetened coconut
1 cup grated carrot
3/4 cup raisins, soaked in water for 15 minutes and drained

Preheat your oven to 350 and line a muffin tin with paper liners.

In a bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and clove.

In another bowl, beat together the eggs, maple syrup, and coconut oil. Stir in the ginger, coconut, carrot, and raisins. Add the wet ingredients to the dry and stir until combined.

Divide between wells of the muffin tin. Bake for 20-25 minutes.