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 DELIGHT BAR
Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)
Provided by justcallmetoni
Categories Bar Cookie
Time 50m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Prepare a 9 by 13 inch pan with cooking spray.
- To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
- To prepare the bottom layer: Pour cake mix into a large mixing bowl.
- Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
- Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
- Next, spread the fruit puree (middle layer) onto the cookie base.
- To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
- a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
- Bake bars for 30 minutes.
- Let cool for 30 minutes to an hour. Cut and serve.
Nutrition Facts : Calories 152.3, Fat 4.6, SaturatedFat 2.2, Cholesterol 13.6, Sodium 117.7, Carbohydrate 26.4, Fiber 2.3, Sugar 13.5, Protein 2.6
TROPICAL DELIGHT
A dessert made with a Twinkie snack cake base, followed by layers of tropical flavors and whipped topping. A wonderful summer dessert.
Provided by Chef Gary
Categories Dessert
Time 15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.
Nutrition Facts : Calories 125.4, Fat 5.8, SaturatedFat 5, Sodium 59, Carbohydrate 19, Fiber 1.1, Sugar 15.1, Protein 0.7
_TROPICAL DELIGHT BARS
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F. In a large bowl, cream the butter, and vanilla extract. Add the contents of the jar, and stir until well mixed. The batter will be dry and crumbly. Press the batter into a greased 13-x-9-inch baking pan and bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.
TROPICAL DELIGHT BARS
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Grease a 13-x-9-inch baking pan, and set aside.2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. The batter will be dry and crumbly.5. Evenly press the batter in the prepared pan using the bottom of a wooden spoon and bake for 25 to 30 minutes, or until the edges are light brown in color.6. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup chopped almonds 1/2 cup semisweet chocolate chips 2 cups sweetened flaked coconut 1/4 teaspoon salt 2 cups all-purpose flour 1/2 cup brown sugarBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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