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Paradise and Pennant Candied Fruit

Fruitcake Sugar cookie bars

Delight your taste buds with Fruitcake Sugar Cookie Bars, a festive twist on classic sugar cookies enriched with the vibrant flavors of candied fruit. These bars offer a chewy and sweet experience, highlighting the succulent bursts of candied fruits throughout each delicious bite,



  • 1 (16.5 oz) tube Pillsbury ™ Sugar Cookie Dough
  • 3/4 cup Paradise ™ Old English Fruit & Peel Mix
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 3/4 cups confectioners’ sugar
  • 3 tbsp low-fat milk, plus more as needed
  • 1/2 tsp vanilla extract
  • Red or green food coloring (optional)
  • Sprinkles, to decorate

Preheat oven to 350°F. In a medium bowl, combine the cookie dough and fruit mix. Line a 9×9-inch baking pan with parchment, making sure there is overhang on two sides. Lightly coat parchment with the cooking spray. Press cookie dough into pan in an even layer. Bake 20–25 min., until set and golden brown. Cool completely on wire rack.

In a mixing bowl, using a hand mixer or stand mixer, combine the butter, confectioners’ sugar, milk, and vanilla. Mix on low speed until smooth, adding more milk if needed to make spreadable. Increase speed to medium, then whip 2–3 min., until light and fluffy. Stir the food coloring into frosting until desired shade is reached, if desired.

Remove cookies from pan by lifting the parchment. Use a sharp knife to cut into 16 squares. Using a spatula, spread on frosting and decorate with the sprinkles. Store in an airtight container for up to 5 days.

This recipe was featured in the December 2023 edition of Savory Magazine.