Tropical Delight Bar Recipes

TROPICAL DELIGHT BAR

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.

TROPICAL PARADISE BARS

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 ~

Steps:

• 1. Place all ingredients in high powered blender and blend until smooth. Taste and add more sweetener or rum if desired. Garnish with pineapple and maraschino cherry.