Tropical Treat Bars Recipes

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then baking chips, then macadamias, then pineapple and then mangoes. Pour well stirred coconut milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Refrigerate at least 4 hours or overnight. Cut into bars and serve.

Steps:

• Mix graham cracker crumbs and melted butter together and press into a 8 x 11 baking dish.
• Pour sweetened condensed milk evenly over crust.
• Sprinkle evenly with remaining ingredients.
• Bake at 350 for 25-27 minutes. Coconut will be toasted golden brown.
• Cool completely, about an hour. Cut into 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.

Steps:

• Heat oven to 375 degrees 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.
• Servings: 32.
• 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:

• 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 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:

• 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.