Caribbean Crunch Shortbread Recipes

CARIBBEAN CRUNCH

Caribbean Crunch image

From Betty's Soul Food Collection... Want a delicious nibble? No problem, Mon! Dip into this sweet and salty snack with popcorn, cinnamony cereal, peanuts and a sprinkle of coconut for good measure.

Provided by Betty Crocker Kitchens

Categories Snack

Time 20m

Yield 20

Number Of Ingredients 10

Ingredients

3 cups Cinnamon Toast Crunch™ cereal
1 cup salted peanuts
1 cup raisins
1 cup dried banana chips
2 tablespoons butter or magarine
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups popped popcorn
1 cup flaked coconut

Steps:

Heat oven to 300°F.
In ungreased 15x10x1-inch pan, mix cereal, peanuts, raisins and banana chips. In 1-quart saucepan, heat butter and honey over low heat until butter is melted. Stir in cinnamon and salt; pour over cereal mixture, tossing until evenly coated.
Bake uncovered 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt if desired. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 115 mg, Sugar 10 g, TransFat 0 g

CARIBBEAN CRUNCH SHORTBREAD

Caribbean Crunch Shortbread image

Make and share this Caribbean Crunch Shortbread recipe from Food.com.

Provided by MakeMineCadburys

Categories Dessert

Time 1h45m

Yield 28 cookies

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons packed brown sugar
1/4 teaspoon salt
2 cups all-purpose flour
1 cup diced dried tropical fruit, such as pineapple, mango and papaya

Steps:

Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy. Add flour 1/2 cup at a time, beating after each addition. Stir in dried fruit.
Shape dough into 14-inch log. Wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets. Bake 20-25 minutes or until cookies are set and lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
Time to make includes 1 hour refrigeration time.

Nutrition Facts : Calories 102.7, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 22.2, Carbohydrate 9.9, Fiber 0.2, Sugar 3.1, Protein 1

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