Tropical Delight Bars Recipes

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TROPICAL DELIGHT BAR



Tropical Delight Bar image

Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)

Provided by justcallmetoni

Categories     Bar Cookie

Time 50m

Yield 32 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) yellow cake mix
2/3 cup coconut milk or 2/3 cup light coconut milk
2 eggs
1 cup dried apricot, diced
4 oranges, juice and zest of
1/4 cup light brown sugar
1 cup crushed pineapple
2 cups oatmeal
1/2 cup coconut
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger

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.

Nutrition Facts : Calories 152.3, Fat 4.6, SaturatedFat 2.2, Cholesterol 13.6, Sodium 117.7, Carbohydrate 26.4, Fiber 2.3, Sugar 13.5, Protein 2.6

PINEAPPLE COCONUT BARS



Pineapple Coconut Bars image

A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.

Provided by Mary Younkin

Categories     Dessert

Time 1h

Number Of Ingredients 12

½ cup butter (very soft or melted)
½ cup light brown sugar
1 cup all-purpose flour
2 eggs
1 tablespoon vanilla extract
1 tablespoon fresh lime juice
1/3 cup light brown sugar
¼ cup all-purpose flour
¼ teaspoon kosher salt
1 cup pineapple tidbits in 100% juice (drained)
1 cup shredded sweetened coconut
1 cup shredded sweetened coconut

Steps:

  • Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
  • Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
  • Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
  • Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

Nutrition Facts : Calories 238 kcal, Carbohydrate 27 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 102 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

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