Tropical Roadie Bars Recipes

TROPICAL BREAKFAST 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.

TROPICAL FRUIT BARS

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.

TROPICAL DREAM BARS - BRING SOME SUNSHINE IN YOUR LIFE.

Steps:

• Line an 8x8 baking dish with aluminum foil or waxed paper and set aside.
• In a large food processor, add the oreos and butter and pulse them until finely crumbed up and combined. *You can also do this in a ziplock bag if you crush them really well with a meat mallet and just work a little harder to get them all mixed up with the butter. Mama usually uses her little electric chopper and just adds a few cookies at a time along with a little butter each time. Either way you go, get those crushed and mixed with the butter and then press the mixture into the bottom of your prepared dish.
• In a large mixing bowl using an electric mixer, combine the cream cheese, half of the whipped topping, powdered sugar and the pineapple (drained). Beat until well blended. Spread the mixture over the cookie base.
• In the same bowl, (no need to wash it) combine the milk and coconut pudding mix. Beat together with an electric mixer (you can use the same beaters you used in previous step without washing them) or a wire whisk until well combined. Allow to sit for a little bit to thicken, about five minutes. Once thickened, spread the pudding mixture over the top of the cream cheese layer.
• Spread the remaining of your whipped topping all across the top. Garnish with the shredded coconut. Refrigerate for a few hours to allow them to set up fully before cutting and serving. Top with a cherry.

TROPICAL BARS

Steps:

• Preheat oven to 350° Mix butter, sugar, and flour until crumbly Press into 9" square pan Bake at 350° for 20 minutes Drain crushed pineapple Spread pineapple and coconut over crust Mix egg, sugar, and melted butter -- drizzle over top* *Don't use all of it if it seems too much! Bake at 350° for 40 minutes Cool & cut into 2" squares

TROPICAL ROADIE 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.

PRALINE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
• In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
• Increase the oven temperature to 450 degrees F and make the filling.
• Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
• Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.