Tropical Dessert Bars Recipes

TROPICAL ROADIE BARS

Tropical Roadie Bars image

Provided by Trisha Yearwood

Categories dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Ingredients

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 FRUIT BARS

Tropical Fruit Bars image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup butter or margarine, melted
1 egg
1 1/2 cups white vanilla baking chips (from 12-oz bag)
1 bag (7 oz) dried tropical fruit mix, chopped into 1/2-inch pieces
1 cup flaked coconut
1 cup cashew pieces, coarsely chopped
1 can (14 oz) sweetened condensed milk (not evaporated)

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

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

Ingredients

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

TROPICAL CHEESECAKE BARS

Tropical cheesecake bars image

Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd

Provided by Miriam Nice

Categories Dessert, Treat

Time 1h30m

Yield Cuts into 12-14 bars

Number Of Ingredients 14

Ingredients

200g ginger biscuits
200g digestive biscuits
200g butter , melted
3 x 280g cream cheese
200g caster sugar
50g plain flour
zest 1 lemon
3 large eggs , beaten
200ml double cream
100g fresh mango , chopped into small cubes
4 passion fruits
3 tbsp lemon curd
50g mango and pineapple slices
mint leaves

Steps:

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.

Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

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