Coco Nutty Tropical Treat Bars Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

Steps:

• Heat oven to 375°F. Grease a 9x13-inch baking pan. Mix graham cracker crumbs and confectioners' sugar. Stir in butter until evenly moistened. Press crumb mixture firmly into bottom of pan. Bake until edges are golden brown, 10 to 12 minutes. Meanwhile stir sweetened condensed milk, pineapple, coconut and almonds until blended. Pour into baked crust and spread almost to edges. Bake until just set, 10 to 15 minutes. Remove from oven and sprinkle with white chocolate chips. Let stand until chocolate softens, 3 to 4 minutes, then carefully spread chocolate over surface. Cool completely. Cut into 32 bars. Nutritional Information Per Serving: Calories 160; Total fat 9g; Saturated fat 6g; Cholesterol 15mg; Sodium 70mg; Carbohydrate 19g; Fiber 1g; Protein 2g; Vitamin A 2%DV*; Vitamin C 2%DV; Calcium 6%DV; Iron 2%DV *Daily Value

Steps:

• Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
• Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 375, grease a 9x13 pan.
• In a medium bowl, mix graham crumbs and icing sugar, stir in butter until evenly blended.
• Press crumb mixture firmly into bottom of prepared pan.
• Bake until edges are golden brown about 10-12 minutes.
• In a large bowl stir condensed milk, pineapple, coconut& almonds.
• With a rubber spatula dollop pineapple mixture onto crumb crust and spread almost to the edges.
• bake until just set, 10-15 minutes.
• remove from oven& sprinkle with white chocolate chips, let stand until chocolate softens, 3-4 minutes.
• then spread chocolate over surface.
• Cool completely, cut into bars.

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.