Adapted from
Pure Dessert by Alice Medrich
Feel free to use any friendly combination of dried fruits that strikes your fancy. The dates really do make the recipe, but I’ve tossed in a scoop of dried sour cherries or cranberries as well with great results. Whatever you do, stick with the quantities below and no one will get hurt.
For all the folks that absolutely feel they have to change things (and you know who you are…) a handful of
candied ginger, a few swipes of freshly-grated citrus zest, or some crushed anise seeds might be welcome. For those of you who are gluten-free, I imagine you could substitute another starch for the flour, but otherwise I recommend sticking pretty close to the recipe, since these Fruitcake Bars are perfect just as they are.
Storage: The bars can be stored in an airtight container at room temperature for up to a week.