Tropical Squares Recipes

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TROPICAL ROADIE BARS



Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

Steps:

  • Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
  • Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
  • In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
  • Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
  • Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS



Tropical Escape Soft Pineapple Crumble Bars image

In need of a tropical pineapple dessert? Look no further than these pineapple bars! There's an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!

Provided by Averie Sunshine

Categories     Bars & Blondies

Time 2h

Number Of Ingredients 10

1/2 cup unsalted butter, softened (1 stick)
1 cup all-purpose flour
1/2 cup granulated sugar
pinch salt, optional and to taste
1 large egg
1/2 cup granulated sugar
1/3 cup sour cream (plain or vanilla Greek yogurt may be substituted)
1 1/2 teaspoons McCormick Pure Vanilla Extract
1/4 cup all-purpose flour
one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)

Steps:

  • Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
  • To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
  • Reserve 3/4 cup of this mixture; set aside.
  • Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
  • Bake for 10 minutes. While crust bakes, make the filling.
  • In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
  • Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
  • Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
  • Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
  • Bake for about 35 minutes, or until edges and top are set.
  • Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

Nutrition Facts : Calories 304 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TROPICAL SQUARES



Tropical Squares image

Such a delicious dessert. I loves this, it is really one of my favorites, I am always trying to make something new for dessert when we have company over for dinner. I don't do the same thing too many times, but this is one of the desserts that we do have often - so good!!!

Provided by Chef mariajane

Categories     Gelatin

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs (or chocolate, or vanilla)
1/2 cup butter, melted
1 (250 g) package philadelphia brick cream cheese, softened
1/4 cup granulated sugar
1 cup crushed fruit (strawberries, raspberries, or canned crushed pineapple)
1 (12 ounce) container Cool Whip Topping
2 (85 g) packages jell-o orange pineapple jelly powder
1 (10 ounce) can mandarin oranges, drained
1 banana, sliced
1 (14 ounce) can pineapple chunks in juice, drained

Steps:

  • Combine prepared crumbs with butter.
  • Press mixture on bottom of 13x9-inch baking dish.
  • Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit.
  • Fold in whipped topping. Spread cream cheese filling over crust.
  • Prepare jelly powder according to 30 minute set method. Stir mandarin oranges, banana slices, and pineapple tidbits in juice.
  • Pour jelly mixture over cream cheese filling and chill for 3 hours.

Nutrition Facts : Calories 614.3, Fat 40.6, SaturatedFat 24.4, Cholesterol 123.6, Sodium 417.9, Carbohydrate 59.5, Fiber 2, Sugar 43.9, Protein 7.1

TROPICAL LEMON SQUARES



Tropical Lemon Squares image

Addictively good lemon squares with a brown sugar-cashew crust and moist lemony coconut topping full of bits of yummy fruit. The lemon and fruit flavour develops as the squares are cooling so these squares are better after they are out of the oven for several hours. I have no idea how long these squares will keep because they are always gone within a day or so! Note: Golden raisins are a lot softer than other types of raisins and don't leave hard chewy bits in the squares, substituting other types of raisins in this recipe would likely not have the same outcome. Submitted for Ready Set Cook Winter 2005.

Provided by _Pixie_

Categories     Bar Cookie

Time 1h

Yield 35 serving(s)

Number Of Ingredients 10

2 cups flour
1 cup brown sugar
3/4 cup butter, melted (no substitutions)
1/2 cup salted cashews, finely chopped
1 (300 ml) can sweetened condensed milk
1 1/2 cups flaked coconut
2 eggs
3/4 cup lemon juice
1/2 cup golden seedless raisins, chopped
1/2 cup dried apricot, chopped

Steps:

  • Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
  • Mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
  • Press mixture into a 9x13-inch pan and bake for 10 minutes.
  • Mix the eggs and condensed milk (I use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
  • Add the coconut, chopped raisins and chopped apricots and mix well.
  • Spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
  • Run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.

Nutrition Facts : Calories 158.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.1, Sodium 69, Carbohydrate 22.2, Fiber 0.6, Sugar 15.2, Protein 2.5

TROPICAL BREAKFAST BARS



Tropical breakfast bars image

Wrap up these tropical breakfast bars and pack up for an on-the-go fruity breakfast that will help to fill you up. Make them with just five ingredients, plus oil from your storecupboard

Provided by Esther Clark

Categories     Afternoon tea, Breakfast, Brunch, Snack, Treat

Time 45m

Number Of Ingredients 6

3 tbsp vegetable oil , plus extra for the tin
2 large, very ripe bananas
1 large egg , beaten
70g light brown soft sugar
250g nutty muesli
100g tropical dried fruit mix

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment.
  • Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days.

Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium

TROPICAL PEANUT SQUARES



Tropical Peanut Squares image

A recipe that belonged to my Nanny. I haven't had a chance to try it, but my mom has and said it was omfg!

Provided by Joshua Bryant @StartinEarly

Categories     Other Desserts

Number Of Ingredients 5

1/2 cup(s) light corn syrup
1/2 cup(s) brown sugar
1 cup(s) flaked coconut
1/2 cup(s) peanut butter
3 cup(s) special k

Steps:

  • Measure corn syrup & sugar into 3 qt saucepan. Cook over medium heat, stirring occasionally, until mixture bubbles.
  • Add to Special K & coconut.
  • Stir until well coated.
  • Press evenly into buttered pan. Cut in squares when cool.

TROPICAL CITRUS BARS



Tropical Citrus Bars image

Try bars with a tangy citrus twist, using both lemon and lime.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 36

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup powdered sugar
1/2 cup flaked coconut
1 cup butter or margarine, softened
4 eggs
2 cups granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
2 tablespoons lime juice
2 teaspoons powdered sugar

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
  • Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
  • Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g

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