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
FRUITY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
- In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
- In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
- Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
- Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
- In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
- Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.
TROPICAL ROADIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 16 to 20 bars
Number Of Ingredients 11
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 CITRUS BARS
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
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
TROPICAL BREAKFAST BARS
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
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
FRUITY CHOCOLATE-OAT BARS
These oat bars are a wonderful fruity, chocolaty treat.
Provided by Lauri
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes.
- Mix preserves and chocolate chips in a bowl.
- Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
- Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 43.3 g, Cholesterol 25.4 mg, Fat 13.5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 76.1 mg, Sugar 24.9 g
WENDY'S FRUITY TROPICAL YUM BARS
Steps:
- 1. Combine melted butter or margarine, flour and powdered sugar; mix well. Press into a greased and floured 13-x-9 inch baking pan. Bake at 300°F for 25 minutes.
- 2. Combine all other ingredients in large bowl. Mix well. Spread filling over first layer of dough while still hot. Bake an additional 40 to 45 min. or until golden brown and firm.
- 4. Sprinkle with additional powdered sugar. Cut into 30 servings. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TROPICAL FRUIT BARS
These yummy bars can be served with or without icing. If iced, they should be stored in the fridge but uniced, they can be stored in an airtight container.
Provided by Irmgard
Categories Bar Cookie
Time 2h20m
Yield 40 squares
Number Of Ingredients 14
Steps:
- Grease a 13" x 9" baking pan; set aside.
- To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
- Press into the prepared pan.
- Bake in the centre of a 325 degree F oven until browned, 15 minutes.
- Let cool on a rack.
- In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
- Spread over the base.
- Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
- Let cool.
- To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
- Spread over the filling.
- Refrigerate until firm, 1 hour.
Nutrition Facts : Calories 164.6, Fat 9, SaturatedFat 4.7, Cholesterol 15.4, Sodium 104.7, Carbohydrate 19.4, Fiber 0.4, Sugar 16, Protein 1.9
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
FRUIT COCKTAIL BARS
My mother passed this recipe on to me. The moist bars have a delightful fruity taste, perfect for potlucks in winter and spring when fresh fruit is limited and expensive. -Linda Tackman, Escanaba, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar and eggs until blended. Beat in fruit cocktail and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. , In a small saucepan, bring the sugar, butter and milk to a boil. Remove from the heat; stir in vanilla. Drizzle over cake. Cool. Cut into bars.
Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 174mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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