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 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
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
TROPICAL 7 LAYER TWIST BARS
*After making 7 Layer Bars for a bake sale at work, I started thinking about how well white chocolate chips and macadamia nuts go together. Then I thought, "Hey!!! What would happen if I threw them together with some pineapple and coconut?", and this is what I came up with ... A refreshing tropical twist on an old favorite. Depending on how big you cut your pieces, you can get about 12 to 16 bars. I also plan on making these in a mini muffin pan, to get some little "tropical tarts"
Provided by Ratalouille
Categories Bar Cookie
Time 1h
Yield 12 bars, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Put the butter into a 9x13-inch baking pan and place in the oven while preheating, to melt.
- Place graham crackers in a plastic bag and crush with a rolling pin, or use a food processor to make fine crumbs.
- When the butter is melted, remove from the oven and pour graham cracker crumbs over the butter. Toss to combine until all the butter is absorbed. Press crumb mixture firmly to make crust.
- Sprinkle white chocolate chips, macadamia nuts, then pineapple over the crust. Press down lightly. Pour half the can of condensed milk over this layer. Next, sprinkle on the coconut, pressing down slightly, then pour the remaining condensed milk over the top.
- Bake for 30 minutes.
- I find it best to let the bars cool completely before cutting, to let everything set up. OPTIONAL: You can drizzle more melted white chocolate chips over the top.
- Enjoy.
TROPICAL PARADISE BARS
Make and share this Tropical Paradise Bars recipe from Food.com.
Provided by dale7793
Categories Bar Cookie
Time 57m
Yield 1 pan
Number Of Ingredients 10
Steps:
- For crust: Chop 1/4 cup (50 mL) nuts.
- Mix with flour, margarine and brown sugar.
- Press into bottom of a 9-inch (23 cm) square baking pan.
- Bake in preheated 350° F (180° C) oven 12 minutes.
- For Filling: Drain pineapple well.
- Beat cream cheese, egg, sugar, vanilla and drained pineapple.
- Pour over partially baked crust.
- Top with remaining walnuts and coconut.
- Bake about 35 minutes until golden brown.
- Cool on wire rack.
TROPICAL BARS
Categories Fruit
Number Of Ingredients 8
Steps:
- Preheat oven to 350° Mix butter, sugar, and flour until crumbly Press into 9" square pan Bake at 350° for 20 minutes Drain crushed pineapple Spread pineapple and coconut over crust Mix egg, sugar, and melted butter -- drizzle over top* *Don't use all of it if it seems too much! Bake at 350° for 40 minutes Cool & cut into 2" squares
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