1. Preheat your oven to 325°F (160°C) and lightly grease a 9×13-inch baking pan to prepare for the batter.

2. In a large mixing bowl, cream the softened butter and light brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.

3. Add the first egg into the butter-sugar mixture along with the vanilla extract and a pinch of salt. Mix well until thoroughly incorporated.

4. Incorporate the two remaining eggs one at a time, making sure to blend thoroughly after each addition until the mixture is smooth.

5. Gradually add the all-purpose flour to the mixture, stirring gently until just combined. Be careful not to over-mix.

6. Carefully fold in the mixed peel, candied cherries, candied pineapple, and chopped dates, ensuring that the fruits are evenly distributed throughout the batter.

7. Pour the mixture into the prepared baking pan, spreading it out evenly with a spatula.

8. Bake the fruitcake bars in the preheated oven for 40-45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.

9. Once baked, remove the bars from the oven and allow them to cool completely on a wire rack before slicing into squares for serving.