Fruit Cake 7-Layer Bars
Patricia Collins
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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 16 bars
Calories 320 kcal
- 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
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.
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Press crust firmly to help bars hold together when slicing.
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Chill after baking for cleaner cuts and enhanced flavor.
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Substitute dried fruit if candied fruit isn’t available.
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For a nut-free version, omit nuts or replace with sunflower seeds.