Polynesian Bars Recipes

HAWAIIAN CHEESECAKE BARS

Steps:

• 1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
• 2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
• 3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

HAWAIIAN BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan.
• In large mixing bowl, mix shortening, brown sugar, vanilla, lemon juice and banana until well blended.
• Sift together the flour, baking powder and salt. Add to the banana mixture; stir until well blended. Stir in chopped nuts. Pour into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven.
• While warm, cut into bars and remove from pan. Combine powdered sugar and cinnamon. Gently roll warm bars in sugar-cinnamon mixture.

HAWAIIAN MACADAMIA-COCONUT SQUARES

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Grease a 9 X 13 inch baking pan; set aside.
• In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
• Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan.
• Bake 20 minutes. Cool in pan on rack 15 minutes.
• In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
• Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch.
• Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 1 1/2 inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

HAWAIIAN JOY BARS

Steps:

• In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack., In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.

POLYNESIAN BARS

Steps:

• Combine filling ingredients in a medium saucepan and bring to low boil, stirring frequently to prevent scorching. Continue to stir/cook until mixture reaches a thick consistency and the dates have absorbed the juice.
• Remove from heat and set aside to cool slightly.
• Then, in a medium-large bowl, combine ingredients for the crust. Once mixed fully, it will be crumbly, but slightly sticky.
• Press about half of the crust mixture into a 9x13 inch pan. Top with the filling, then crumble the remainder of the crust mixture atop the filling.
• Bake in an oven preheated to 350 degrees for 30-40 minutes. Allow to cool thoroughly before cutting.

HAWAIIAN DREAMS PINEAPPLE SQUARES 1968

Steps:

• base:.
• Cream the 1/2 cup butter with the brown sugar and vanilla.
• Mix in the cake flour, combining well.
• Press into a ungreased 9 inch square pan.
• Bake at 375 degrees for 15 minutes, until golden brown.
• Remove and cool.
• Filling:.
• Spread well drained 1 cup crushed pineapple over the cooled cooked base.
• Beat well together the melted butter with the granulated sugar, egg vanilla and coconut.
• Spread this mixture evenly over the pineapple.
• Return to oven at 375 degrees and bake for 25 to 30 minutes.
• Remove and then cool completely in pan.
• Cut into squares.

SWEET LILIKO'I (PASSION FRUIT) BARS

Steps:

• Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.
• Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.
• For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.
• Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.
• To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.
• Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.
• Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!