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Fruitcake Bars

Ingredients
  

Crust

  • 1 ¼ cups sifted all-purpose flour
  • ¼ cup sifted Peotraco Powdered Sugar
  • ½ cup butter

Fruitcake Filling

  • 1 ½ cups glazed fruits
  • ½ cup sifted all-purpose flour
  • ½ tsp sifted baking powder
  • ⅛ tsp fine salt
  • ¼ tsp cinnamon
  • 6 tbsp butter
  • 3 tbsp Peotraco Glucose
  • 2 tbsp Peotraco Pure Molasses
  • ¼ cup Peotraco Brown Sugar
  • ¼ cup Peotraco Caster Sugar
  • 1 pc egg

Topping

  • 2 tbsp dark rum

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.  Line the bottom and sides of an 8-inch square baking pan (1 ½-inches high) with foil.  Set aside. 
  • Using an electric mixer combine ingredients for the crust.  Transfer to the prepared baking pan.  Using your fingers, spread the mixture to cover the bottom of the pan.  Bake for 10 minutes to dry up a bit.
  • While the crust is in the oven, prepare the filling as follows – pour glazed fruits in a mixing bowl.  Pour in flour, baking powder, salt, and cinnamon.  Mix well, making sure that the chopped fruits are separate and fully coated with the flour mixture.  Set aside.
  • Melt the butter in a thick frying pan.  Transfer to a mixing bowl.  Then add glucose, molasses, brown sugar, and white sugar.  Beat with a wire whip until blended.  Then add the egg.  Mix well. Pour in the flour mixture and use a rubber scraper to incorporate the ingredients together.
  • Pour into the pre-baked crust and bake for 25 to 30 minutes more or until set.  As an option, brush the top surface of the cookie with 2 tablespoons of rum while hot.