Sunshine Bars Recipes

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MACADAMIA SUNSHINE BARS



Macadamia Sunshine Bars image

Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 18

1 package lemon cake mix (regular size)
2/3 cup packed light brown sugar
1/2 teaspoon Chinese five-spice powder
3/4 cup butter, melted
2 large eggs, room temperature
4-1/2 teaspoons thawed pineapple-orange juice concentrate
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 jars (3 ounces each) macadamia nuts, coarsely chopped
2/3 cup coarsely chopped shelled pistachios
2/3 cup chopped dried pineapple
2/3 cup chopped dried mangoes
1/3 cup sweetened shredded coconut, toasted
GLAZE:
1-1/4 cups confectioners' sugar
1-1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water

Steps:

  • In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.

Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

SUNSHINE BARS



Sunshine bars image

The solution for any picnic or open air event - a no-bake bar packed with good stuff

Provided by Mary Cadogan

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 2h25m

Yield Cuts into 18 bars

Number Of Ingredients 9

100g dried ready-to-eat tropical medley or other mixed dried fruits
100g porridge oats
50g puffed rice cereal , such as Rice Krispies
85g desiccated coconut
50g blanched hazelnuts or shelled peanuts or other nuts
50g sunflower, sesame or pumpkin seeds
100g light muscovado sugar
125ml golden syrup
100g butter , chopped up

Steps:

  • Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
  • Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
  • Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
  • Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium

MORNING SUNSHINE BARS



Morning Sunshine Bars image

Taken from the Complete Canadian Living Cookbook/2001 edition. Wrap bars individually in plastic wrap and then freeze, put in the frozen bars in your kid's lunchbox and it will thaw by noon!

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 45m

Yield 16 bars

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
2 eggs
1 cup brown sugar, packed
1 cup mashed banana
2/3 cup plain yogurt (not low-fat)
1/3 cup vegetable oil
2 cups grated carrots
1 cup dried apricot, chopped
1/2 cup toasted pecans (optional)

Steps:

  • Set oven to 375 degrees.
  • Lightly grease a 13 x 9-inch baking dish.
  • In a large mixing bowl whisk together flours, baking powder, cinnamon, baking soda, ginger and salt.
  • In another medium bowl whisk together eggs, brown sugar, mashed bananas, yogurt and oil until thoroughly combined; add to the flour mixture; mix to combine.
  • Add in the carrots, chopped dried apricots and pecans; using a spatula mix until just combined (take care not to overmix!).
  • Spread the batter into prepared baking dish.
  • Bake for about 30 minutes, or until baked.
  • Cool completely in pan on a wire rack, then cut into bars.

Nutrition Facts : Calories 223.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 27.8, Sodium 190.5, Carbohydrate 40, Fiber 3.1, Sugar 19.9, Protein 4.4

SUNSHINE BARS



Sunshine Bars image

Make and share this Sunshine Bars recipe from Food.com.

Provided by BeccaB3c

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tablespoon water
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (12 ounce) package chocolate chips
2 egg whites
1 cup brown sugar

Steps:

  • Cream margarine, white sugar and brown sugar.
  • Add egg yolks, water and vanilla.
  • Add flour, baking powder and baking soda.
  • Spread dough in 9x13 pan and cover with chocolate chips, pressing them into the dough.
  • Whip 2 egg whites and a pinch of salt until stiff.
  • Gradually add 1 cup brown sugar and beat well.
  • Spread over chips.
  • Bake at 350 degrees for 35 minutes.

SUNSHINE COAST-STYLE NANAIMO BARS



Sunshine Coast-Style Nanaimo Bars image

Nanaimo bars with a blackberry twist; they take a while to be ready to eat, but are well worth the wait.

Provided by QTPIEANGELICA

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 2h20m

Yield 16

Number Of Ingredients 15

½ cup butter
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg
2 teaspoons vanilla extract
1 ½ cups graham cracker crumbs
1 cup shredded coconut
½ cup chopped walnuts
⅓ cup butter at room temperature
3 tablespoons custard powder (such as Bird's® Custard Powder)
¼ cup milk
3 cups confectioners' sugar
¼ cup blackberries
12 (1 ounce) squares semisweet chocolate
2 tablespoons butter

Steps:

  • Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
  • Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
  • Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 50.4 g, Cholesterol 41.2 mg, Fat 22.9 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 12.6 g, Sodium 145.8 mg, Sugar 41.3 g

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