Fruitcake Blondies

A fresh-baked take on a holiday classic.

Hands-On Time: 45 min.
Total time: 1 hr.
Difficulty level: Moderate
Serves: 36

  • 2½ cups all-purpose flour (reserve ¼ cup for dredging candied fruit)
  • 2½ tsp. baking powder
  • ½ tsp. salt
  • 1¾ cups packed brown sugar
  • ¾ cup (1½ sticks) butter or margarine, softened
  • 2 large eggs*
  • 1 tsp. vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • 8 oz. Kroger Candied Red or Green Cherries
  • 8 oz. Kroger Candied Pineapple
  1. Preheat oven to 350◦F. Grease (or line with parchment paper) a 15”x10” jelly-roll pan.
  2. In a small bowl, combine 2¼ cups flour, baking powder and salt. Mix well.
  3. In a large bowl, beat together brown sugar and butter until creamy. Beat in eggs and vanilla extract, then gradually beat in flour mixture.
  4. Dice candied fruit. Dredge candied fruit pieces in reserved ¼ cup flour.
  5. Stir candied fruit and chocolate chips into batter mixture. Evenly spread batter in prepared pan.
  6. Bake 20-30 min. (until golden brown). Cool in pan on wire rack. Cut into squares.

Individual servings can be made by baking in paper-lined cupcake pans. Bake for 12-15 min. (until lightly golden). Cool in pan on wire rack.

*Do not consume raw or undercooked batter.

View Party Plan: Make it & Bake it for the Holidays!