FRUITY TROPICAL BARS

Fruity Tropical Bars image

A delicious combination of apricot, pineapple, and coconut give these bars a tropical flare...they can be made and served any time of the year...Enjoy! Photos are mine.

Provided by Cassie *

Time 50m

Number Of Ingredients 22

Previous Next

Ingredients

CRUST
2 c flour
1/4 c plus 2 tablespoons confectioners' sugar
1/8 tsp baking powder
1 c cold unsalted butter, cubed
FILLING
4 eggs
1 1/2 c sugar
1 tsp vanilla, orange, or coconut extract - i used vanilla
1/4 c plus 2 tablespoons flour
1 tsp baking powder
1/4 tsp salt
1/4 - 1/2 c flaked coconut
1 c chopped apricots
3/4 - 1 c crushed pineapple, drained
1/3 c orange juice
TOPPING
2 c confectioners' sugar
2 Tbsp unsalted butter, melted
2 tsp orange zest - optional
3 - 4 Tbsp orange juice - or enough for desired consistency
1/2 tsp orange extract - optional - i used

Steps:

1. Preheat oven to 350 degree F. You will be using a 9 x 13 pan, either sprayed with cooking spray, or lined with foil. Leave edges of foil overhang for removing bars after cooled...totally optional. I didn't use foil this time..
2. I used my food processor throughout this whole recipe. You can of course make it with a hand held mixer. For crust: in the bowl of your food processor, pulse to combine flour, powdered sugar and baking powder.
3. Now add the butter chunks and pulse till crumbly.
4. Pour into prepared pan, and pat crust into place, evenly with finger tips.
5. Bake for 15 minutes. Set aside to cool, while making filling.
6. Pour orange juice over chopped apricots, mix and set aside.
7. In my cleaned processor bowl; I added the eggs and pulsed till lightly mixed. Add the sugar and pulse for about a minute. Blend in the vanilla.
8. In small bowl, mix together the flour, soda, coconut and salt. Now, mix this into the egg mixture, pulsing just until blended.
9. Add the pineapple and apricot mixture and stir just until thoroughly blended.
10. Now pour this over the crust and spread out evenly.
11. Bake for 30 to 35 minutes or until edges are golden and middle is set. Let cool thoroughly on cooling rack. You can then remove from pan and cut into square if using foil. Then drizzle with frosting. Or,you can leave in pan and frost.
12. Drizzle: Add melted butter, orange zest, extract - (if using) and one tablespoon of the orange juice to the powdered sugar. Stir to combine and add small amounts of remaining juice till desired consistence occurs. Drizzle over cooled bars and enjoy!!