Passion Fruit Cookie Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
• Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.

Steps:

• Heat oven to 350°F; grease 13x9x2 inch baking pan.
• Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1-1/2 cups crumb mixture.
• Press remaining crumb mixture on bottom of prepared pan.
• Stir passion fruit jelly to soften; carefully spread over crumb mixture in pan. Crumble reserved crumb mixture evenly over top.
• Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Steps:

• Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
• Combine all ingredients for the slice base and press into the prepared pan.
• Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
• Using a bowl, combine the can of condensed milk and the passionfruit pulp.
• Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
• Remove from oven, allow to cool 15 minutes and then chill until set.
• Cut into squares to serve.

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.