Fruitcake Bars

Directions

1. 1
   Spray a 13 x 9 inch baking pan with non-stick cooking spray; set aside.
2. 2
   Combine the apricots, dates and rum or orange juice in a small bowl; let stand for 30 minutes, stirring occasionally.
3. 3
   Preheat oven to 325 degrees.
4. 4
   With an electric mixer beat the brown sugar and butter in a large bowl on medium speed until well blended.
5. 5
   Add eggs, one at a time, beating well after each addition; stir in the orange zest and vanilla beating until blended.
6. 6
   Add the flour and salt; beating until blended.
7. 7
   Stir in the dried fruit, pecans and semisweet chocolate chips.
8. 8
   Spread the batter in prepared pan and bake for 35 minutes or until a toothpick inserted into center comes out clean and edges begin to pull away from the sides of pan.
9. 9
   Sprinkle with white chocolate chips; let stand until the chips are spreadable.
10. 10
    Spread the chips gently over the top, cool completely on a wire rack and cut into bars.