Name: Christmas bars
Yield: 48 servings
Cuisine: Bake
Ingredients: 125.00 g butter soft; 200.00 g brown sugar; 1.00 eggs extra-large; 240.00 g flour cake; 1.00 ml nutmeg ground; 45.00 ml milk; 100.00 g hazelnuts coarsely chopped; 150.00 g glacé cherries red, green, yellow, halved; 375.00 ml fruit cake mix dried; 5.00 ml rum essence; 60.00 ml white sugar; 2.00 eggs large, beaten

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Ingredients (12)

CRUST

125.00 g	butter — soft
200.00 g	brown sugar
1.00	eggs — extra-large
240.00 g	flour — cake
1.00 ml	nutmeg — ground
45.00 ml	milk

TOPPING

100.00 g	hazelnuts — coarsely chopped
150.00 g	glacé cherries — red, green, yellow, halved
375.00 ml	fruit cake mix — dried
5.00 ml	rum — essence
60.00 ml	white sugar
2.00	eggs — large, beaten

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 34 x 22 x 5 cm ovenproof dish with non-stick spray. Beat the butter until soft and creamy. Add the brown sugar, beating well. Add the egg and mix well. Sift together the cake flour and nutmeg and add by the spoonful, mixing well after each addition. Add the milk and mix to form a slack, spreadable dough. Turn into the prepared dish, spreading it evenly. Bake for 20 minutes before adding the topping. Mix all the ingredients and spoon on top of the baked crust. Spread evenly. Bake for 20-30 minutes or until the egg mixture has set and is cooked. Remove from the oven and cool slightly. Cut into bars and cool completely in the dish. Remove from the dish and store in an airtight container.
Makes 48 bars.