TROPICAL DELIGHT BAR
Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)
Provided by justcallmetoni
Categories Bar Cookie
Time 50m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Prepare a 9 by 13 inch pan with cooking spray.
- To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
- To prepare the bottom layer: Pour cake mix into a large mixing bowl.
- Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
- Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
- Next, spread the fruit puree (middle layer) onto the cookie base.
- To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
- a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
- Bake bars for 30 minutes.
- Let cool for 30 minutes to an hour. Cut and serve.
Nutrition Facts : Calories 152.3, Fat 4.6, SaturatedFat 2.2, Cholesterol 13.6, Sodium 117.7, Carbohydrate 26.4, Fiber 2.3, Sugar 13.5, Protein 2.6
_PURE JOY ALMOND BROWNIES
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. In a large bowl, combine the melted butter, eggs, and almond extract. Add the contents of the jar and the coconut, and stir until well mixed. Pour the batter in a greased 13-x-9-inch baking pan and bake for 20 to 25 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.
_MAGIC COOKIE BARS
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Spoon out all of the ingredients except for the graham cracker crumbs. Place the crumbs in a medium-sized bowl, and combine with the melted butter, stirring with a fork. Transfer the mixture to an ungreased 13-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and slightly up the sides. Stir the remaining jar ingredients to combine, and sprinkle evenly over the crumb mixture. Then pour the sweetened condensed milk evenly over all. Bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or refrigerate in an airtight container for up to 1 week.
TROPICAL FRUIT BARS
Yellow cake mix makes an easy crust for vanilla baking chips, dried fruit, coconut and cashews. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
- Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 23 g, TransFat 0 g
TROPICAL DELIGHT BARS
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Grease a 13-x-9-inch baking pan, and set aside.2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. The batter will be dry and crumbly.5. Evenly press the batter in the prepared pan using the bottom of a wooden spoon and bake for 25 to 30 minutes, or until the edges are light brown in color.6. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup chopped almonds 1/2 cup semisweet chocolate chips 2 cups sweetened flaked coconut 1/4 teaspoon salt 2 cups all-purpose flour 1/2 cup brown sugarBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
_TROPICAL DELIGHT BARS
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F. In a large bowl, cream the butter, and vanilla extract. Add the contents of the jar, and stir until well mixed. The batter will be dry and crumbly. Press the batter into a greased 13-x-9-inch baking pan and bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.
TROPICAL DESSERT BARS
These triple layered pineapple-coconut bars with a sugar cookie crust are quick and so easy. My family loves these island bars and my son asks for them - my husband who doesn't even like pineapple loves these moist chewy bars.
Provided by Pat Duran
Categories Other Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350^. Line a 13x9-inch baking pan with foil, extending foil over edges of pan.
- 2. Stir cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12-15 minutes or until lightly browned.
- 3. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended, Beat in sweetened condensed milk, vanilla and 2 Tablespoons of the reserved pineapple juice. Pour mixture over warm crust. Sprinkle very well drained pineapple evenly over top.
- 4. Stir coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer. Bake 30-35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.
_GOOEY TURTLE BARS
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Remove the chocolate chips and pecans from the jar, and set aside. In a medium-sized bowl, combine the vanilla wafer crumbs with the melted butter. Transfer the mixture to an ungreased 9-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and sides of the pan. Sprinkle the chocolate chips and pecans evenly over the crumb mixture. Cook the caramel topping in a microwave oven for 1 1/2 minutes on high power, or cook on a conventional stovetop over low heat until thin in consistency. Drizzle the topping over the chocolate chips and pecans and bake for 12 to 15 minutes, or until the edges are light brown. Cool at room temperature for 30 minutes then refrigerate for 30 minutes. Cut into bars and serve immediately, or refrigerate in an airtight container for up to 2 weeks.
_BLONDIES
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Place the melted butter, egg, and vanilla extract in a large bowl, and stir to combine. Add the contents of the jar, and stir until well mixed. Spread the batter in a greased 9-x-9-inch baking pan and bake for 18 to 20 minutes, or until golden brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 2 weeks.
TRIPLE LAYERED DELIGHT BARS
Sinfully rich and decadent bars with a shortbread base,fruit, nut and coconut filling, topped off with a tangy lemon frosting.
Provided by Carrie Ann
Categories Bar Cookie
Time 55m
Yield 30 small bars
Number Of Ingredients 17
Steps:
- Base: Combine flour and sugar, cut in butter until mixture resembles coarse meal.
- Press into greased 9" pan.
- Bake at 350 degrees for 15 minutes or until golden.
- Filling: Beat eggs.
- Stir in sugar, vanilla, nuts, raisins, coconut, cherries, flour and baking powder.
- Spread mixture evenly over partially baked base.
- Bake at 350 degrees for 30 minutes or until set.
- Let cool completely before icing.
- Frosting:.
- Combine all ingredients, beating until smooth.
- Spread on filling.
- Chill until firm before cutting into bars.
Nutrition Facts : Calories 156.9, Fat 7.1, SaturatedFat 4, Cholesterol 26.4, Sodium 66, Carbohydrate 22.9, Fiber 0.7, Sugar 17.9, Protein 1.5
_TRAIL MIX COOKIES
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 12 to 14 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
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