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Icebox Fruitcake Bars

Dee-lish recipe from Christy Jordan’s Southern Plate.

  • 1 box graham crackers (14.4 oz)
  • 1 c pecans
  • 1 jar maraschino cherries (10 oz)
  • 1 tbsp cherry juice
  • 1 c raisins
  • 1 c shredded coconut, firmly packed
  • 1 ½ c mini marshmallows
  • 1 can sweetened condensed milk (14 oz)

Directions

  1. Finely crush graham crackers (you can use a food processor but you can also pop those crackers in a zip top bag and crush them with a rolling pin) coarsely chop pecans and drained cherries (save the cherry juice).

  2. Combine all ingredients in a large bowl and mix well and add three tbsp of the leftover cherry juice.

  3. Turn out into a lightly buttered 9X13 dish and press flat into the pan with your hands. Chill at least 6 hours then cut into squares.

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