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BakingChristmasRecipesShane Smith

Fruit & Nut Christmas Bars

30 mins + chill: 3 hrs Cook
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Think millionaire shortbread but with a festive twist. This sweet treat is perfect for entertaining over the festive season. Starting with a lightly spice buttery, biscuit base, topped with a fruit& nut caramel and finished with a feathered chocolate design. I mean, what’s not to love?

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Fruit & Nut Christmas Bars

Fruit & Nut Christmas Bars

agnesgempackfoods-ie
prep time
20 mins
cooking time
30 mins + chill: 3 hrs
servings
16 squares
total time
3 hrs 50 mins

Equipment

  • Weighing scales

  • Oven

  • Saucepan

  • Wooden spoon

  • Mixing bowls

  • 1 x 9” square baking tin

  • Parchment paper

  • Chopping board

  • Chopping knife

Ingredients

  • Soaked Fruits:

  • 150g Gem Christmas Cake Fruit Mix

  • 100ml hot tea

  • Base:

  • 270g Gem plain flour

  • 100g Gem caster sugar

  • 200g butter, soft

  • Pinch salt

  • 1 tsp mixed spice

  • Dash vanilla

  • Filling:

  • 175g caster sugar

  • 175g butter

  • 1 tin (397g) condensed milk

  • 60g golden syrup

  • 50g blanched almonds, chopped

  • Topping:

  • 300g Gem dark chocolate chips

  • 100g Gem white chocolate chips

Instructions

1
Pour the hot tea over the dried fruits and soak for two hours.
2
Preheat your oven to 180C/160C fan.
3
Line a 9” square baking tin with parchment and set aside.
4
For the base, cream the butter, sugar, and vanilla together until soft.
5
Add the flour, mixed spice, salt and mix to combine.
6
Press this dough into the base of the tin and bake in the preheated oven for 30 mins.
7
Remove and set aside to cool.
8
For the caramel filling, place the golden syrup, butter, sugar & condensed milk into a saucepan and stir continuously over low-medium heat for 8-10 minutes or until golden brown in colour.
9
Please take care as this will be extremely hot.
10
Drain the soaked fruits & add them to the hot caramel along with the chopped almonds.
11
Mix and pour this hot caramel onto the cooled base, spread to cover, and pop into the fridge for 2 hours.
12
To decorate, melt the dark and white chocolate.
13
Spread the dark chocolate over the top of the caramel and drizzle over the white chocolate.
14
Using a skewer, drag the white chocolate through the dark to create a marble design.
15
Once the chocolate is set, portion & serve.
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