Mexican Fruit Bars Recipe
Ingredients
| Butterscotch chips | 6 Ounce | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Dark brown sugar | 1⁄2 Cup (8 tbs) | |
| Flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Chopped toasted almonds | 1 Cup (16 tbs) | |
| Mixed candied fruit | 1⁄2 Cup (8 tbs) | |
| Currants | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Orange rind | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4272 Calories from Fat 2095
% Daily Value*
Total Fat 230 g354.5%
Saturated Fat 69.9 g349.3%
Trans Fat 0 g
Cholesterol 666.6 mg222.2%
Sodium 2316.7 mg96.5%
Total Carbohydrates 509 g169.6%
Dietary Fiber 37.9 g151.7%
Sugars 200.7 g
Protein 88 g175.3%
Vitamin A 71.2% Vitamin C 73.1%
Calcium 113.9% Iron 115.6%
*Based on a 2000 Calorie diet
Directions
Remove from heat.
Stir to mix well.
Combine 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt, stirring gently to blend.
Stir into butterscotch mixture.
Spread batter evenly in a greased 13x9x2-inch pan.
Bake 20 minutes at 350° and remove from oven.
Meanwhile, combine 1 cup chopped, toasted almonds, 1/2 cup each mixed candied fruit and currants, 2 eggs, slightly beaten, and 1 tablespoon grated orange rind.
Spread evenly over hot cookie dough.
Return to oven and bake 20 minutes more at 350°.
Cool in pan.
Cut into 2x1-inch bars.
Chef
