Our taste panel loved how moist, spiced, and fruit-packed these bar cookies were.
Preheat oven to 325F.
Coat a 139-inch light-color baking pan with nonstick cooking spray and line with parchment.
Credit: Carson Downing
In a medium microwave-safe bowl combine dried fruits and nuts.
Add brandy and stir well.
Cover bowl tightly with plastic wrap.
Microwave on high 2 minutes.
Let stand, covered, 15 minutes.
Whisk in melted butter and vanilla.
Fold in flour mixture until no dry pockets remain.
Add soaked dried fruit mixture and chocolate; stir until well blended.
Pour batter into prepared pan and spread evenly.
Cool on a wire rack.
To serve, remove slab from pan and place on a cutting board.
Using a serrated knife, cut into bars.
If you like, dust bars generously with powdered sugar.
Store in an airtight container at room temperature up to 4 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
