Kelly's Sensational Fruit & Nut Bars

December 13, 2006

Editor's note: This recipe, by Kelly Rulle of Hagerstown, was the winner of The Herald-Mail's 15th annual cookie exchange. When the recipe ran in Sunday's paper, an ingredient was omitted. Here is the recipe in its entirety.

18.25-ounce package of Duncan Hines coconut supreme cake mix
1/2 cup (one stick) unsalted butter, softened (not melted)
1 cup white chocolate chips
1 cup dark chocolate chips
3/4 cup sliced almonds, divided
1 cup Welch's Tropical Sensation dried fruit
14-ounce can sweetened condensed milk

Preheat oven to 350 degrees.

In large bowl, cut butter into cake mix with a fork or pastry blender until crumbly. Sprinkle evenly into an ungreased 15-inch-by-10-inch-by-1-inch pan. Press lightly. Sprinkle with white chips, dark chips, dried fruit and 1/2 cup of the almonds. Pour sweetened condensed milk evenly over all ingredients. Sprinkle with remaining 1/4 cup of almonds. Bake at 350 degrees for 22 to 27 minutes or until top is golden brown. Cool completely. Cut into bars. Makes 48 bars.


Cook's note: Duncan Hines coconut supreme cake mix is available at Wal-Mart in Hagerstown.

- Courtesy of Kelly Rulle

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