Pineapple Coconut Dream Bars Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

PINEAPPLE COCONUT DREAM BARS

Steps:

• CRUST:.
• In a large bowl, combine cake mix and melted butter.
• Using a wooden spoon, mix until well blended.
• Press firmly into greased 13x9 pan.
• Bake for 12-15 minutes or until light golden.
• Cool 10 minutes.
• TOPPING:.
• Spread well drained pineapple, I usually dump cans onto paper towel on top of newspaers.to be sure I get them as dry as possible.I reserve the fruit juice in ice cube trays.makes a lovely ice cube for iced tea.
• In a large mixer bowl, beat eggs and sugar till blended.
• Add melted butter and vanilla.Mix well.
• Stir in coconut and spread over pineapple.
• Bake for 30-40 minutes or until set and golden.
• Cool completely in pan on a wire rack.
• Cut into bars.

PINEAPPLE COCONUT SQUARES

Steps:

• In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

COCONUT-PINEAPPLE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.

HAWAIIAN DREAMS PINEAPPLE SQUARES 1968

Steps:

• base:.
• Cream the 1/2 cup butter with the brown sugar and vanilla.
• Mix in the cake flour, combining well.
• Press into a ungreased 9 inch square pan.
• Bake at 375 degrees for 15 minutes, until golden brown.
• Remove and cool.
• Filling:.
• Spread well drained 1 cup crushed pineapple over the cooled cooked base.
• Beat well together the melted butter with the granulated sugar, egg vanilla and coconut.
• Spread this mixture evenly over the pineapple.
• Return to oven at 375 degrees and bake for 25 to 30 minutes.
• Remove and then cool completely in pan.
• Cut into squares.

GOOEY COCONUT DREAM BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.