Holiday Traybakes

How to Make Holiday Traybakes

As a fruitcake lover, you probably know every way to enjoy our DeLuxe® Fruitcake. Some like it toasted with a dab of butter. Others eat it chilled with a warm cup of coffee or tea. For those who just can’t get enough, we’ve created a recipe that uses fruitcake like never before! With the addition of just a few ingredients, you can turn your DeLuxe® Fruitcake into four different holiday-themed traybakes in flavors like Peanut Butter, S’mores, Coconut, and Cranberry, you’ll be munching on sweet all season long.

Peanut Butter & Chocolate Fruitcake Traybake

Servings: 8

Prep Time: 10 minutes

Active Baking Time: 25 minutes

INGREDIENTS:

8 oz Collin Street Bakery DeLuxe® Fruitcake

4 oz chocolate graham crackers, ground

8 chocolate graham crackers, coarsely chopped

3 oz (6 tbsp) butter, melted

4 oz creamy peanut butter

14 oz sweetened condensed milk

3 tbsp whole milk, as needed

4 oz peanut butter chips

4 oz semi-sweet chocolate chips

4 oz lightly salted peanuts, chopped

9" x 13” pan coated with cooking spray

STEP 1

Preheat your oven to 350°F. Generously coat a 9x13” pan with non-stick cooking spray.

STEP 2

Cut 8 oz. of fruitcake into ½-inch cubes. Toast the cubes on a cookie sheet lined with parchment paper in the oven at 350°F for about 7 minutes. Remove the cookie sheet from the oven.

Using a spatula, turn the cubes over on the cookie sheet and return to the oven for about another 7 minutes, or until cubes are toasted and crisp. Set aside to cool.

STEP 3

Finely grind 1/3 box of chocolate graham crackers in a food processor. Set aside.

STEP 4

Finely grind the cooled fruitcake cubes in a food processor.

STEP 5

Melt the butter in a microwave-safe container.

STEP 6

Mix the ground fruitcake and graham cracker crumbs with the butter in a bowl.

STEP 7

Press the crumb and butter mixture into your prepared pan. Use a second pan or a spatula to flatten and compress the crumbs in the pan. Bake at 350°F for about 6 minutes. Set the crust aside.

STEP 8

Coarsely chop the peanuts in the food processor. Set aside.

STEP 9

Coarsely chop the eight chocolate graham crackers in the food processor. Set aside.

STEP 10

Mix the peanut butter, sweetened condensed milk, and milk in a large bowl until fully incorporated.

Tip: The consistency of sweetened condensed milk can vary. Sometimes, it is free-flowing and loose. Other times, it is thick and very slow to pour out of the can. If your sweetened condensed milk is loose, you do not need to add additional whole milk.

If your sweetened condensed milk is thick and heavy, it will be more difficult to incorporate the other ingredients. Add 1 Tbsp of milk at a time to loosen up the sweetened condensed milk. You may not need all 3 Tbsp.

STEP 11

Add the peanut butter chips, semi-sweet chocolate chips, and peanuts to the sweetened condensed milk/peanut butter mixture. Mix well.

STEP 12

Spread the peanut butter mixture over the crumb crust. Sprinkle the coarsely chopped graham crackers on top.

STEP 13

Bake at 350°F for about 22 minutes or until set. Allow the bars to cool before cutting into squares. If you gently shake the pan and the bars are firm and do not jiggle, they’re ready!

Tip: Bake the peanut butter traybake the night before serving to allow the flavors to meld. If you eat the bars straight out of the oven, the peanuts will taste chewy. Allow them to cool, and then store cut bars in an air-tight container.

Campfire Fruitcake Traybake

Servings: 8

Prep Time: 10 minutes

Active Baking Time: 25 minutes

INGREDIENTS:

8 oz Collin Street Bakery DeLuxe® Fruitcake

4 oz chocolate graham crackers, ground

8 chocolate graham crackers, coarsely chopped

3 oz (6 tbsp) butter, melted

14 oz sweetened condensed milk

12 oz semi-sweet chocolate chips

3 oz pecans, chopped

10 oz mini marshmallows (5 oz for the mixture, 5 oz to sprinkle on top)

9” x 13” pan coated with cooking spray

STEP 1

Preheat your oven to 350°F. Generously coat a 9" x 13” pan with non-stick cooking spray.

STEP 2

Cut 8 oz. of fruitcake into ½-inch cubes. Toast the cubes on a cookie sheet lined with parchment paper in the oven at 350°F for about 7 minutes.

Remove the cookie sheet from the oven. Using a spatula, turn the cubes over on the cookie sheet and return to the oven for about another 7 minutes, or until cubes are toasted and crisp. Set aside to cool.

STEP 3

Finely grind 1/3 box of chocolate graham crackers in a food processor to get about 4 oz Set aside.

STEP 4

Coarsely chop 8 graham crackers in a food processor. Set aside. These will be used to top the bars in step 11.

STEP 5

Finely grind the cooled fruitcake cubes in a food processor.

STEP 6

Melt the butter in a microwave-safe container.

STEP 7

Mix the ground fruitcake and 4 oz of graham cracker crumbs with the butter in a bowl.

STEP 8

Press the crumb and butter mixture into your prepared pan. Use a second pan or a spatula to flatten and compress the crumbs in the pan. Bake the crust at 350°F for about 6 minutes.

STEP 9

Pour a thin layer of sweetened condensed milk (about ¼ of the can) onto the crumb crust. Gently spread the sweetened condensed milk with a spatula.

Tip: The consistency of sweetened condensed milk can vary. Sometimes, it is free-flowing and loose. Other times, it is thick and very slow to pour out of the can. If your sweetened condensed milk is too thick, it will be more difficult to spread and incorporate the other ingredients. In a small bowl, add 1 Tbsp of milk at a time, as needed, to loosen up the sweetened condensed milk.

STEP 10

Mix the remainder of the sweetened condensed milk, chocolate chips, pecans, and 5 oz of mini marshmallows in a large bowl.

STEP 11

Spread this mixture over the crumb crust. Sprinkle the remaining 5 oz of mini marshmallows and coarsely chopped graham crackers on top.

STEP 12

Bake at 350°F for about 20 minutes, or until set and the marshmallows are lightly browned. Allow the bars to cool before cutting into squares.

Tip: If you gently shake the pan and the bars are firm and do not jiggle, they’re ready!

Coconut Fruitcake Traybake

Servings: 8

Prep Time: 10 minutes

Active Baking Time: 25 minutes

INGREDIENTS:

8 oz Collin Street Bakery DeLuxe® Fruitcake

4 oz honey graham crackers, ground

3 oz (6 tbsp) - butter, melted

14 oz sweetened condensed milk

5 oz shredded, sweetened coconut

5 oz semi-sweet chocolate chips

4 oz pecans, chopped

9” x 13” pan coated with cooking spray

STEP 1

Preheat your oven to 350°F. Generously coat a 9" x 13” pan with non-stick cooking spray.

STEP 2

Cut 8 oz of fruitcake into ½-inch cubes. Toast the cubes on a cookie sheet lined with parchment paper in the oven at 350°F for about 7 minutes.

Remove the cookie sheet from the oven. Using a spatula, turn the cubes over on the cookie sheet and return to the oven for about another 7 minutes, or until cubes are toasted and crisp. Set aside to cool.

STEP 3

Finely grind 1/3 box of honey graham crackers in a food processor to get about 4 oz of crumbs. Set aside.

STEP 4

Finely grind the cooled fruitcake cubes in a food processor.

STEP 5

Melt the butter in a microwave-safe container.

STEP 6

Mix the ground fruitcake and graham cracker crumbs with the butter in a bowl.

STEP 7

Press the crumb and butter mixture into the prepared pan. Use a second pan or a spatula to flatten and compress the crumbs in the pan. Bake at 350°F for about 6 minutes. Set the crust aside.

STEP 8

Mix the sweetened condensed milk, coconut, chocolate chips, and pecans in a large bowl.

Tip: The consistency of sweetened condensed milk can vary. Sometimes, it is free-flowing and loose. Other times, it is thick and very slow to pour out of the can.

If your sweetened condensed milk is too thick, it will be more difficult to incorporate the other ingredients. Add 1 Tbsp of milk at a time, as needed, to loosen up the sweetened condensed milk.

STEP 9

Spread the mixture over the crumb crust.

STEP 10

Bake at 350°F for about 20 minutes, or until set and the coconut is golden brown. Allow the bars to cool before cutting into squares.

Tip: If you gently shake the pan and the bars are firm and do not jiggle, they’re ready!

Cranberry Fruitcake Traybake

Servings: 8

Prep Time: 10 minutes

Active Baking Time: 25 minutes

INGREDIENTS:

8 oz Collin Street Bakery DeLuxe® Fruitcake

4 oz honey graham crackers, ground

3 oz (6 tbsp) butter, melted

14 oz sweetened condensed milk

6 oz Collin Street Bakery DeLuxe Fruitcake, coarsely chopped

4 oz cranberries, dried

3 oz semi-sweet chocolate chips

2.5 oz pecans, chopped

9" x 13” pan coated with cooking spray

STEP 1

Preheat your oven to 350°F. Generously coat a 9" x 13” pan with non-stick cooking spray.

STEP 2

Cut 8 oz of fruitcake into ½-inch cubes. Toast the cubes on a cookie sheet lined with parchment paper in the oven at 350°F for about 7 minutes.

Remove the cookie sheet from the oven. Using a spatula, turn the cubes over on the cookie sheet and return to the oven for about another 7 minutes, or until cubes are toasted and crisp. Set aside to cool.

STEP 3

Finely grind 1/3 box of honey graham crackers in a food processor to get about 4 oz of crumbs. Set aside.

STEP 4

Finely grind the cooled fruitcake cubes in a food processor.

STEP 5

Melt the butter in a microwave-safe container.

STEP 6

Mix the ground fruitcake and graham cracker crumbs with the butter in a bowl.

STEP 7

Press the crumb and butter mixture into the prepared pan. Use a second pan or a spatula to flatten and compress the crumbs in the pan. Bake at 350°F for about 6 minutes. Set the crust aside.

STEP 8

Coarsely chop 6 oz of fruitcake. This will be used as a topping.

STEP 9

Mix the sweetened condensed milk, coarsely chopped fruitcake, cranberries, chocolate chips, and pecans in a large bowl.

Tip: The consistency of sweetened condensed milk can vary. Sometimes, it is free-flowing and loose. Other times, it is thick and very slow to pour out of the can.

If your sweetened condensed milk is too thick, it will be more difficult to incorporate the other ingredients. Add 1 Tbsp of milk at a time, as needed, to loosen up the sweetened condensed milk.

STEP 10

Spread this mixture over the crumb crust.

STEP 11

Bake at 350°F for about 20 minutes or until set. Allow the bars to cool before cutting into squares.

Tip: If you gently shake the pan and the bars are firm and do not jiggle, they’re ready!

Don't Forget the Fruitcake!

If you’d like to try out these recipes, you'll need a DeLuxe® Fruitcake. Order yours today so you can start baking tomorrow.