Festive Christmas Bars

    (11)
    2 days 1 hour

    This is an old Christmas recipe for festive bars with orange, green and red icing. The dough needs to sit in the fridge for a couple of days but they are not hard to make.


    10 people made this

    Ingredients
    Serves: 50 

    • 1 1/4 cups (280g) white sugar
    • 3/4 cup (185g) honey
    • 2 tablespoons water
    • 2 cups dark chocolate chips
    • 1 cup chopped almonds
    • 1/2 cup mixed dried fruit
    • 2 eggs, beaten
    • 1/4 cup (60ml) orange juice
    • 2 3/4 cups (340g) plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 2 teaspoons ground cardamom
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 1/2 cups (245g) icing sugar
    • 2 1/2 tablespoons orange juice
    • 1/4 cup red jelly beans
    • 1/4 cup green decorating sugar

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:2days chilling  ›  Ready in:2days1hour 

    1. Combine sugar, honey and water in a large saucepan. Bring to a rolling boil then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, dried fruit, eggs and orange juice. Sift together the flour, cinnamon, cloves, cardamom, bicarb soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl and refrigerate for 2 to 3 days to blend the flavours.
    2. Preheat oven to 170 degrees C. Grease and flour a Swiss roll tin. Spread the dough evenly into the prepared tin. Bake for 35 to 40 minutes in the preheated oven. Cool and cut into diamond shaped bars.
    3. To make the orange icing, put the icing sugar in a small bowl and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Place red jelly beans on top and sprinkle with green decorating sugar.

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    Reviews and Ratings
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    (11)

    Reviews in English (10)

    by
    24

    I am half German and have searched for years for a recipe that comes close to the ones my uncle sent us when I was young. This is it! Thank you, Juanita! Forget the cinnamon candy (totally unauthentic!), but use nonpareils. These look like brownies, so it might be a good idea to warn guests! The cloves were too strong when the cookies were fresh, but after a few days they tasted fine to us. I used parchment for these, and did not grease it or the sheet. These keep well and don't dry out sitting out on the buffet table for hours. Enjoy!  -  27 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    16

    This is the most authentic recipe I have found for lebkuchen. I added grated lemon and orange peel to the dough. For the icing I added orange peel and more juice to make a thin glaze. Another commenter suggested "dropping" these on parchment paper, which I did. Made a very authentic cookie. Roll into golf-ball size for the most attractive cookie. Do not overbake. At 325 F, check at 15 mins for golf-ball sized dough balls. After you cool the honey sugar mix, the most effective way to mix is with your hands. It's a difficult and messy step, but I believe it is what makes these so authentic. What's up with the red hots?!? Forget about it!  -  26 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    14

    I KNOW IT IS NOT FAST, BUT MY DAUGHTER, WHO IS 10, LOVED IT, EVEN WITH IT TAKING LONG. IT WAS STILL FAIRLY EASY FOR HER TO HELP WITH AND IT TASTES AUTHENTIC GERMAN!  -  27 Dec 2001  (Review from Allrecipes USA and Canada)

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