Wendys Fruity Tropical Yum Bars Recipes

TROPICAL FRUIT BARS

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.

TROPICAL ROADIE BARS

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 TEA

Steps:

• Mix water, iced tea and juice concentrate in large pitcher.
• Serve over ice. Garnish with mint.

TROPICAL BREAKFAST BARS

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.

WENDY'S OATMEAL BAR RECIPE

Steps:

• Take two different bowls. In one, add mashed banana and almond milk. In another mix, nuts, raisins, cranberries, sunflower seeds, pumpkin seeds, a teaspoon of honey, and cinnamon powder.
• Add the banana mixture to the bowl of dried and roasted nuts. Mix it until it is combined well.
• Pour the mixture into the baking tray with the parchment paper beneath. Bake the oatmeal bar at 375 degrees for 35 minutes.
• Take the baking tray once it is baked. Cut the sharp, long, and square slices of the oatmeal bar. Serve and enjoy!

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!

YUM YUM BARS

Steps:

• In a large saucepan, combine butter, sugar, and eggs on low heat.
• Boil for 2 minutes; stirring constantly.
• Remove from heat; cool.
• Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
• Press into a lightly buttered 9 x 13-inch pan.
• Top with frosting.
• Refrigerate for 30 minutes until the frosting sets.
• Remove from refrigerator and cut into squares.
• FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
• Spread immediately before it begins to cool.

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

TROPICAL FRUIT BARS

Steps:

• • Preheat the oven to 350°F. Oil an 8-inch square or 6 x 10- inch pan. • Grind the cashews in a blender. Mix the cashews, flour, salt, and stevia extract together in a bowl. Stir the oil in with a fork until it is evenly distributed. Press the mixture firmly into the pan. Bake for 12 to 15 minutes. Cool. • Simmer the dates in the water until they become a creamy paste (about 5 to 10 minutes). Add a little more water if it is too thick. Spread the date paste in a thin layer over the cooled crust. • Reduce the oven temperature to 325°F. • In a blender cream the pineapple (with juice), banana, vanilla, and stevia extract together. Pour into a mixing bowl. Gently stir in the flour and coconut. Pour the filling evenly over the crust. Bake for 45 to 50 minutes until a knife inserted near the edge comes out clean. Cool completely before cutting.