Best Sunshine Bars Recipes

RAISIN BARS (REMEMBER SUNSHINE?)

Steps:

• Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375°F. Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.

SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350 °F.
• Stir together cake mix, butter and egg.
• Spread mixture evenly into bottom of a 13x9-inch baking pan.
• Blend together sweetened condensed milk and lemon juice.
• Pour mixture over top of cake mix mixture.
• Bake for 23 to 27 minutes.
• Cool completely.
• Cut into 1 1/2x3 1/4-inch bars.

SUNSHINE BARS

Steps:

• Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
• Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
• Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
• Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

SUNSHINE BARS

Steps:

• Cream margarine, white sugar and brown sugar.
• Add egg yolks, water and vanilla.
• Add flour, baking powder and baking soda.
• Spread dough in 9x13 pan and cover with chocolate chips, pressing them into the dough.
• Whip 2 egg whites and a pinch of salt until stiff.
• Gradually add 1 cup brown sugar and beat well.
• Spread over chips.
• Bake at 350 degrees for 35 minutes.

SUNSHINE BARS (ORANGE CHOCOLATE CHIP PAN COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch square baking pan.
• Cream butter and sugar. Add egg and orange extract; mix well.
• Combine dry ingredients; stir.
• Add dry ingredients to batter a little at a time, mixing to incorporate.
• Stir in chocolate chips, nuts and rind.
• Pour batter into prepared pan.
• Bake at 350 degrees for 25-30 minutes (or at 375 degrees for 20-25 minutes) until golden brown.
• Cut into bars while still warm.
• NOTES:.
• Can double recipe and bake in a 10x15 inch jelly roll pan at 375 degrees for 20-25 minutes.
• Can bake as drop cookies: chill dough, place rounds on ungreased cookie sheets and flatten each cookie slightly, bake at 375 degrees about 10 minutes.

SUNSHINE COAST-STYLE NANAIMO BARS

Steps:

• Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
• Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
• Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

MACADAMIA SUNSHINE BARS

Steps:

• In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.

SUNSHINE "LEMON BARS" RECIPE - (4.6/5)

Steps:

• Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip). Crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.) Bake at 350°F for 15 minutes. Filling: Sift the sugar, flour and baking powder. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust. Place in a 350°F oven and bake for 25 minutes. Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies. Dust with powdered sugar and serve. Store in an airtight container.

SUNSHINE TROPICAL LEMON BARS

Steps:

• Crust Directions: Preheat oven to 350 degrees. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2-inch baking pan and with your fingers, press evenly and fairly firmly onto the bottom. Bake in the middle of oven until golden, about 20 minutes. While shortbread type crust is baking, prepare filling and have it ready to pour onto crust the minute it comes out of the oven. Filling Directions: Just after you place the crust in the oven, in a bowl mix together the eggs and sugar until combined well and the sugar seems dissolved. Then, stir in lemon juice, zest, coconut, and pineapple and flour. Make sure you have mixed the filling well enough that there are no flour lumps. Then, when the crust is finished baking for 20 minutes, pour lemony mixture over hot crust. Reduce oven temperature to 300 degrees, and bake the bars in the middle of oven until set, about 30-35 minutes. Cool completely in the pan on a cooling rack, and then cut into 24 bars. These bars keep well if covered and chilled for about 3 days, (if they last that long!). Sift powdered sugar over bars just before serving for best presentation. Note: Pecan Meal works great in the crust if you have access to it.

HALF-TIME SUNSHINE BARS

Steps:

• Heat oven to 375 degrees and grease a 13x9-inch pan.
• Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt.
• To your dry ingredients add the juice, oil, egg and vanilla; mix well.
• Stir in fruit.
• Spread into the bottom of the pan.
• Sprinkle with the 2 tablespoons of oats.
• Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan.
• Cool completely, cut into bars and store in a covered container.

SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
• Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
• Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.

SUNSHINE BREAKFAST BARS

Steps:

• 1. Melt butter in a saucepan 2. Add brown sugar stir until melted 3. Add orange juice and orange peel 4. Keep on low heat and stir until all ingredients are dissolved 5. Take the pan off the stove and set it on a hot pad 6. Add Wheat germ, oats, and chopped nuts. 7. Mix with a spoon until well-blened. 9. Spread in a 9-inch square pan and put it into the refrigerator until hard. 10. Cut into squares

DUNCAN HINES® SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
• Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
• Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.

SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350*F. Stir together cake mix, butter, and egg. Spread mixture evenly into bottom of a 13" x 9" pan.
• Blend together sweetened condensed milk, lemon juice, and food coloring. Pour mixture over top of cake mix mixture.
• Bake for 23 - 27 minutes. Cool completely. Cut into 1-½" x 3-¼" bars.