Fruitcake Crack

Fruitcake Crack Super Hungry? Jump to the Recipe

Fruitcake gets a bad rap around the holidays. A once quintessential holiday dessert, fruitcake is now the butt end of holiday jokes.

This year, I’ve decided to give fruitcake a 21st century makeover and combine it with another modern day Christmas classic: candy bark.

This ‘fruitcake crack’ contains all of the classic flavors of fruitcake in a much more palatable combination that probably will last as long as the real deal.

Start with white chocolate chips and a double boiler. I don’t recommend using a microwave to melt the white chocolate because it’s very easy to scald and ruin white chocolate. it has a much lower melting point than regular milk or dark chocolate. You can make a DIY double boiler with a heatproof bowl over a few inches of water in a pot.

This contemporary twist on an obsolete classic brings the flavors of fruitcake back to the modern century. I made two batches of the fruitcake crack to give to family and coworkers - my fiancé’s batch for his coworkers was devoured in just minutes, proving that the flavors of fruitcake are just as strong as they were back in fruitcake’s heyday.

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Fruitcake Crack

  • Number of Servings: 10
  • Prep Time: 4 hours
  • Total Time: 4 hours
Fruitcake Crack


  • 32 ozs white chocolate chips
  • ½ cup red candy melts
  • 2 tbsps salted pistachios
  • 2 tbsps walnuts
  • 2 tbsps salted peanuts
  • 2 tbsps dried green cherries
  • 2 tbsps dried apricots
  • 2 tbsps crystallized ginger
  • 2 tbsps golden raisins
  • 2 tbsps dried dates
  • 2 tbsps dried pineapple bits
  • 2 tbsps dried tart red cherries
  • 2 tbsps crystal sprinkles, optional

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  1. In a double boiler, melt the white chocolate until it is smooth. DO NOT MICROWAVE WHITE CHOCOLATE.
  2. Line a 9x9 pan with parchment paper on the bottom and sides. Pour the melted white chocolate into the pan and spread it into the corners in an even layer.
  3. While the white chocolate is still warm, place red candy melts in alternating rows or patterns. Wait 3-4 minutes until the red candy melts are glossy and melted then use a knife to create swirling patterns with the candy melts into the white chocolate.
  4. Sprinkle on the nuts to your desired taste - I used about 1-2 tablespoons of each type of nut. Once again, use the knife to swirl the nuts into the white chocolate.
  5. Sprinkle 1-2 tablespoons, or as desired, of the remaining dried fruits onto the white chocolate. Swirl a knife through again to secure the fruits to the chocolate. Add a pinch of crystal sprinkles for an icy appearance.
  6. Transfer the chocolate to the fridge and chill for 3-4 hours, or until the chocolate has hardened completely.
  7. Remove the chocolate from the pan and pull off the parchment paper. Break and crack the chocolate into bite sized pieces. Serve to friends, family and coworkers as a holiday gift or sneak bites as a sweet Christmas snack. Enjoy!

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