Tropical Nut Crisps Recipes

TROPICAL FRUIT CRISP

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
• In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

TROPICAL NUT CRISPS

Steps:

• In large mixer bowl, beat butter and sugar until light and fluffly. Add corn syrup, egg, and orange and vanilla extracts, blend well. In small micro-wave safe bowl, place 1 cup vanilla milk chips. Microwave at High (100%) 1 minute or until smooth when stirted vigorously, blend into butter mixture. Stir together flour, baking soda and salt, add to vanilla mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350 degrees. Shape dough into 1" balls, roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden around edges. Cool several minutes, remove from cookie sheet to wire rack. Cool completely. Drizzle Vanilla Milk Chip Glaze over each cookie. About 5 dozen cookies.
• GLAZE: In small microwave-safe bowl, place remaining 2/3 cup vanilla milk chips and 1 1/2 teaspoons shortening. Microwave at High (100%) 1 minute, stir until smooth when stirred.

TROPICAL FRUIT CRISP

Steps:

• Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
• Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
• Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.