Tropical Fruit 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:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
• Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.

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.

Steps:

• Beat together eggs, oil and vanilla. Add sugar in small portions and beat well. Add papaya puree and blend. Sift dry ingredients together, then bend into papaya mixture. Stir in nuts and trail mix. Pour into large bread pan or squaare cake pan. Bake at 350 degrees for about an hour. Test with toothpick for doneness. Cool and cut in squares or bars. May be iced but doesn't really need it.

Steps:

• Preheat oven to 425°F.
• Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
• Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
• Bake 6 to 8 minutes or until light golden brown.
• Cool on wire rack.
• Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
• Spread on cooled crust.
• Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
• Combine pudding mix, dry gelatin and water, in a medium sauce pan.
• Cook over medium heat until mixture starts to boil, stirring constantly.
• Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
• Chill for 2 hours.
• Cut into 16 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.

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Steps:

• Grease a 13" x 9" baking pan; set aside.
• To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
• Press into the prepared pan.
• Bake in the centre of a 325 degree F oven until browned, 15 minutes.
• Let cool on a rack.
• In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
• Spread over the base.
• Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
• Let cool.
• To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
• Spread over the filling.
• Refrigerate until firm, 1 hour.