Best Glazed Fruit Punch Cookie Bars Recipes

MIXED BERRY CRUMBLE COOKIE BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
• In large bowl, crumble cookie dough; stir in oats, flour and lemon zest until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reserve 3/4 cup mixture for topping, and transfer to small bowl; stir in almonds, and set aside. Press remaining mixture in bottom of pan. Bake 13 to 18 minutes or until light golden brown and center is set; cool 10 minutes.
• In medium bowl, add 1 cup of the berries; mash slightly with potato masher or fork to release some of the juices. Stir in remaining Filling ingredients, including remaining berries, mixing well. Spread filling mixture evenly over crust. Crumble reserved cookie mixture over filling.
• Bake 43 to 48 minutes or until top is golden brown; cool 15 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag, and squeeze onto bars.
• Cool 1 hour, then refrigerate about 1 hour or until completely cooled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

FRUIT CAKE COOKIE BARS

Steps:

• Spread pecans evenly over the bottom of a greased 10x15x1" baking pan.
• Preheat the oven to 300 degrees Fahrenheit.
• Crema together the butter and sugar. Add the eggs and vanilla. Beat well.
• Add the flour and salt. Blend well.
• Spoon the batter over the pecans. Dampen your hands and gently press to spread the dough evenly over the pecans.
• Sprinkle the chopped fruit over the batter. Press down on the fruit slightly so it pushes gently into the dough.
• Bake in the preheated oven for 50-55 minutes.
• Once the bars are cooled, prepare a powdered sugar glaze.
• Whisk together the powdered sugar, vanilla and 3 tablespoons of heavy cream. If needed, add additional heavy cream until the glaze is at drizzling consistency.
• Drizzle the glaze over the cooled bars.
• Sprinkle with chopped pecans, if desired.
• Cut the bars and store in an airtight container.

GLAZED CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

GLAZED DRIED FRUIT AND NUT BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
• Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

FRUIT PUNCH BARS

Steps:

• 1. Beat eggs and sugar until light. Add fruit, flour, soda, salt and vanilla. Spread in 15"x10"x2" greased pan. Sprinkle top with coconut and chopped nuts. Bake at 350 degrees for 25-30 minutes.
• 2. While the cake is baking make the Glaze.
• 3. Combine all glaze ingredients. Cook at medium heat. Bring to a boil, stirring constantly. Boil for 2 minutes.
• 4. Drizzle on cake as soon as you bring the cake out of the oven.

FRUIT PUNCH BARS

Steps:

• 1. Drain fruit well.
• 2. In large bowl, beat eggs and sugar until fluffy; stir in fruit, flour, baking soda, salt, and vanilla. Mix well.
• 3. Spread in greased 9-inch square pan. Sprinkle with coconut and walnuts. Bake at 350° until done, 30-35 minutes. While cake is baking, prepare glaze.
• 4. GLAZE: In saucepan, combine sugar, margarine, evaporated milk and vanilla. Over medium heat, bring to a boil and boil 2 minutes, stirring constantly. Remove from heat and add walnuts. Drizzle over hot cake.

GLAZED FRUIT PUNCH COOKIE BARS..

Steps:

• beat eggs, sugar and salt in large mixing bowl at high speed until light and fluffy --
• add fruit cocktail, flour, soda and vanilla --
• beat on medium speed untlo well blended --
• spread into a greased and floured jelly roll pan.or 15x10x1" baking pan.
• sprinkle with coconut and nuts --
• bake 20-25 minutes at 350* -- drizzle with glaze while still hot.
• GLAZE:.
• 3/4 cup granulated sugar.
• 1/2 cup margarine.
• 1/4 cup milk.
• 1/2 tsp vanilla.
• 1/2 cup nuts.
• combine all but nuts -- bring to a boil and boil for 2 minutes -- stirring constantly.
• remove from heat and cool slightly.add nuts and spread on bars and cut into squares.