| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mini Cup Fruit and Nut Bars

1/2 cup softened butter
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup golden raisins
1/2 cup chopped dried apricot
1/2 cup chopped pitted prunes
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/3 cup granulated sugar
3 tablespoons water
1 cup semisweet chocolate chips
3 tablespoons marshmallow creme
2 tablespoons hot water

1. Preheat oven to 375*F.
2. Cream softened butter and brown sugar in a large mixer bowl until light and fluffy. Add egg and vanilla; blend well. Add the mixture of flour, baking powder, salt, and cinnamon; mix well.
3. Stir in golden raisins, chopped dried apricots, chopped pitted prunes, chopped pecans, and chocolate chips.
4. Spread in a greased 13 x 9-inch baking pan. Bake for 25 minutes, or until light brown. Cool in the pan.
5. Dissolve sugar in 3 tablespoons water in a small saucepan. Bring to a boil, remove from the heat, then stir in chocolate chips; stir until melted. Blend in marshmallow creme. Stir in up to 2 tablespoons hot water, one teaspoon at a time, until of spreading consistency. Spread over the brownie layer and let stand until set before cutting into bars.

Makes 24 bars.