The Ultimate Holiday Jewel Bar: A Symphony of Fruit, Nuts, and Crunch
There is something undeniably nostalgic about a tray of Jewel Bars (also known as Fruitcake Bars or Paradise Bars). While traditional fruitcake often gets a bad reputation, these bars are the sophisticated, crowd-pleasing cousin that everyone actually wants a second piece of. Imagine a buttery shortbread crust topped with a vibrant mosaic of glacé cherries, succulent pineapple, toasted walnuts, and shredded coconut, all bound together by a silky, sweetened glaze.
These bars are irresistible because they strike the perfect balance between chewy, crunchy, and buttery. They are the ultimate “jewels” of the dessert table—bright, colorful, and packed with festive flavor. Whether you are looking for the perfect holiday gift, a standout potluck dessert, or a sweet treat to pair with your afternoon coffee, this recipe is designed to impress even the most skeptical fruitcake critics.
The Essential Ingredients
- Unsalted Butter: The foundation of our shortbread base. It provides that melt-in-your-mouth richness and carries the flavors of the toppings.
- All-Purpose Flour: Provides the necessary structure for the crust, ensuring it can support the heavy weight of the fruit and nuts without crumbling.
- Granulated Sugar: Sweetens the base and helps the edges caramelize into a golden, crisp perimeter.
- Glacé Cherries (Red and Green): These are the “rubies” and “emeralds” of the dish. They provide a soft, chewy texture and a burst of concentrated sweetness.
- Candied Pineapple: Adds a tropical, tangy note that cuts through the richness of the butter and nuts.
- Chopped Walnuts or Pecans: Essential for earthy crunch. Nuts provide a savory counterpoint to the sugary fruits, preventing the bars from being cloyingly sweet.
- Shredded Sweetened Coconut: When baked, the coconut toasts on top, adding a nutty aroma and a beautiful lacy texture.
- Sweetened Condensed Milk: This is the “glue.” It seeps into the crevices of the fruit and nuts, creating a fudgy, caramel-like binder that holds everything together.
- Salt & Vanilla Extract: Flavor enhancers that deepen the profile of the dough and the topping.
Step-by-Step Preparation Guide
1. Prepare the Foundation
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This “sling” makes it easy to lift the bars out for clean slicing later.
2. Craft the Shortbread Crust
In a medium bowl, cream together 1 cup of softened butter and 1/2 cup of sugar until fluffy. Gradually mix in 2 cups of flour and a pinch of salt until a crumbly dough forms. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 12-15 minutes or until just lightly golden.
3. Layer the “Jewels”
While the crust is warm, begin layering your toppings. Distribute the chopped walnuts, candied cherries, and pineapple evenly over the base. Sprinkle the shredded coconut over the top. Use your hands to gently press the fruit and nuts into the crust slightly.
4. The Magic Glaze
Pour one can (14 oz) of sweetened condensed milk evenly over the entire surface. Use a spatula to ensure every corner is covered. This milk will bubble down and bind the layers together.
5. The Final Bake
Return the pan to the oven and bake for another 20-25 minutes. You are looking for the coconut to be golden brown and the edges to be bubbling.
6. The Cooling Secret
Crucial Tip: Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours before slicing. This ensures the condensed milk has set, giving you those clean, professional-looking squares.
Serving Suggestions
- Afternoon Tea: Pair with a bitter Earl Grey or a robust English Breakfast tea.
- Dessert Platter: Arrange them alongside dark chocolate truffles for a beautiful color contrast.
- Warm Treat: Serve a square slightly warmed with a scoop of vanilla bean ice cream for a decadent plated dessert.