Looking for a holiday treat that’s colorful, rich, and irresistibly indulgent? These Fruit Cake 7-Layer Bars are the ultimate festive dessert. This recipe takes everything people love about classic fruit cake and transforms it into easy, chewy dessert bars layered with flavor. I first discovered this variation during a cookie exchange party, and let me tell you, these bars were the first to disappear from the dessert table!
Unlike traditional fruit cake, which can sometimes be heavy or dry, these bars are sweet, chewy, and loaded with texture in every bite — and they’re much quicker to make. With a buttery graham cracker crust, gooey condensed milk, candied fruit, coconut, pecans, and two types of chocolate, it’s a treat that satisfies all the senses. These bars are perfect for potlucks, cookie swaps, or simply treating your family during the holiday season.
Why You’ll Love Fruit Cake 7-Layer Bars
- Quick and Easy: Simple ingredients, minimal prep, and just 30 minutes of baking.
- Festive Flavor: Combines classic fruit cake flavors with modern dessert textures.
- Make-Ahead Friendly: Bars keep well in the fridge, making them great for parties.
- No Mixer Required: Everything comes together by hand — no fancy equipment needed.
- Great for Gifting: Slice and package them in holiday tins or boxes.
- Crowd-Pleasing: Even fruit cake skeptics love this chewy, chocolatey version.
Ingredients You’ll Need
- 1½ cups graham cracker crumbs – About 10 full sheets, finely crushed.
- ½ cup unsalted butter, melted – Helps bind the crust; use real butter for best flavor.
- 1 (14 oz) can sweetened condensed milk – Adds a gooey, rich layer that holds everything together.
- 1 cup candied mixed fruit – Typically a mix of red and green cherries, pineapple, and sometimes citrus peel.
- 1 cup shredded coconut – Sweetened or unsweetened depending on your preference.
- 1 cup chopped pecans or walnuts – Toast for added depth of flavor.
- 1 cup semi-sweet chocolate chips – Adds a rich, melty chocolate layer.
- ½ cup white chocolate chips – Brings creamy sweetness and color contrast.
Step-by-Step Instructions
- Prep Your Pan
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it. Parchment helps with easy removal. - Make the Crust
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the crumbs evenly and firmly into the bottom of the prepared pan to form a solid crust layer. - Add the Condensed Milk
Pour the sweetened condensed milk evenly over the graham cracker crust. Use the back of a spoon or spatula to spread it evenly, covering all the corners. - Layer the Candied Fruit
Sprinkle the candied mixed fruit evenly across the condensed milk layer. Make sure it’s well distributed so every bite has a pop of festive flavor. - Add the Coconut
Sprinkle the shredded coconut evenly over the fruit layer. This adds sweetness, chewiness, and a touch of golden color once baked. - Add the Nuts
Scatter the chopped pecans or walnuts over the coconut. This adds crunch and balances the sweetness of the other layers. - Top with Chocolate Chips
Add the semi-sweet chocolate chips next, followed by the white chocolate chips. Sprinkle them evenly for a colorful, gooey top layer. - Bake
Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are golden brown and the center is set. Don’t overbake — the bars will firm up as they cool. - Cool Completely
Allow the bars to cool fully in the pan. This may take 1–2 hours. You can speed it up by placing the pan in the fridge for about an hour. - Cut and Serve
Once cooled, lift the bars out using the parchment paper and cut into squares. Clean the knife between cuts for cleaner edges.
Serving and Storage Tips
Serving Ideas:
- Serve on a holiday dessert tray with cookies and fudge.
- Pair with coffee, tea, or hot cocoa for a cozy treat.
- Dust with powdered sugar for a snowy effect.
Storage:
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps for up to 10 days. Let come to room temp before serving for best texture.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe container. Store for up to 3 months.
Make-Ahead:
- These bars actually taste better after a day as the flavors meld together. Ideal for prepping ahead of busy holiday events.
Helpful Notes
- Crust Tip: Press the crust firmly and evenly. Use a flat-bottomed cup or measuring cup to compact it.
- Fruit Substitutes: You can use chopped dried fruit (apricots, cranberries) if candied fruit isn’t available.
- Nut-Free Option: Skip the nuts or substitute with sunflower seeds or crushed pretzels.
- Double the Chocolate: Love chocolate? Add more chips or swirl in a bit of Nutella before baking.
- Coconut Note: Toast the coconut beforehand for added flavor and crunch.
Frequently Asked Questions
- Can I use fresh fruit instead of candied fruit?
No, fresh fruit has too much moisture and will make the bars soggy. Stick with dried or candied varieties. - Do I need to refrigerate these bars?
Not necessarily, but refrigeration helps them set better and keeps them fresh longer. Great for make-ahead prep. - Can I use gluten-free graham crackers?
Absolutely! Use your favorite gluten-free graham crackers to make a crust suitable for dietary needs. - What’s the best way to cut these bars cleanly?
Chill them first and use a sharp knife wiped clean between cuts for neat edges. - Are these bars overly sweet?
They are sweet, but the nuts and graham cracker crust help balance the flavor. Use unsweetened coconut if you want to reduce the sweetness.
Final Thoughts
If you’re looking for a dessert that’s equal parts nostalgic and indulgent, these Fruit Cake 7-Layer Bars are your go-to. They capture all the warm, fruity richness of classic holiday fruit cake but in a chewy, gooey bar form that’s way more approachable and crowd-pleasing.
I’ve made these every December for years, and they never fail to impress. They’re easy to prepare, perfect for sharing, and adaptable to whatever you have on hand. Whether you’re a longtime fruit cake lover or just dipping your toes into holiday baking, this recipe is guaranteed to become a seasonal staple.
Fruit Cake 7-Layer Bars
These chewy Fruit Cake 7-Layer Bars are a festive and flavorful twist on traditional holiday fruit cake. With layers of candied fruit, coconut, chocolate, and crunchy nuts over a buttery graham cracker crust, this easy dessert is perfect for Christmas parties, cookie swaps, or gifting.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 14 oz can sweetened condensed milk
- 1 cup candied mixed fruit cherries, pineapple, etc.
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the pan.
- Pour sweetened condensed milk evenly over the crust.
- Layer candied fruit evenly over the milk.
- Add shredded coconut evenly on top.
- Sprinkle chopped nuts over the coconut.
- Top with semi-sweet chocolate chips.
- Finish with a layer of white chocolate chips.
- Bake for 25–30 minutes, until edges are golden and center is set.
- Cool completely in pan before cutting into bars.
Notes
- Press crust firmly to help bars hold together when slicing.
- Chill after baking for cleaner cuts and enhanced flavor.
- Substitute dried fruit if candied fruit isn’t available.
- For a nut-free version, omit nuts or replace with sunflower seeds.
Leave a Reply