Calico Fruit Bars
Soft, fruity cookie bars loaded with bananas, crushed pineapple, maraschino cherries, and crunchy walnuts. Topped with a buttery powdered sugar glaze that makes them irresistible at potlucks.
YIELD
48 servingsPREP
20 minCOOK
40 minREADY
90 minThese old-fashioned fruit bars are like a tropical vacation baked into a jelly roll pan.
Diced bananas, crushed pineapple, and bright red maraschino cherries give every bite a burst of fruity sweetness, while crunchy walnuts keep things interesting. The batter comes together in one bowl with no mixer required.
Once they come out of the oven, a simple butter and powdered sugar glaze goes on while they’re still warm. It melts into the surface and sets into a sweet, slightly crackly finish.
One batch makes 48 bars, so these are built for sharing. Bring them to a bake sale, a church supper, or a holiday cookie exchange and watch them disappear.
Pro Tips
- Don’t drain the crushed pineapple. The juice adds moisture that keeps these bars soft for days.
- Let bars cool completely before cutting for the cleanest slices.
- Store in the fridge. The fruit stays fresher and the glaze firms up nicely.
Ingredients
Directions
Grease and flour a 10×15 jelly roll pan.
Spoon the flour lightly into a cup and measure off.
In a large bowl combine all ingredients and stir until blended.
Spread in pan.
Bake 30 to 40 minutes in a preheated 350℉ (180℃) F oven until toothpick comes out clean.
Glaze: Combine all ingredients and add enough milk to make a spreading constitancy.
Take bars out and spread with glaze.
Let cool and cut into 48 bars.
Store in the refrigerator.
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