TROPICAL ROADIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 16 to 20 bars
Number Of Ingredients 11
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.
TROPICAL FRUIT BARS
Yellow cake mix makes an easy crust for vanilla baking chips, dried fruit, coconut and cashews. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 23 g, TransFat 0 g
TROPICAL CHEESECAKE BARS
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h30m
Yield Cuts into 12-14 bars
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
- In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
- When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.
Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
TROPICAL BREAKFAST BARS
Wrap up these tropical breakfast bars and pack up for an on-the-go fruity breakfast that will help to fill you up. Make them with just five ingredients, plus oil from your storecupboard
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Snack, Treat
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
TROPICAL DESSERT BARS
These triple layered pineapple-coconut bars with a sugar cookie crust are quick and so easy. My family loves these island bars and my son asks for them - my husband who doesn't even like pineapple loves these moist chewy bars.
Provided by Pat Duran
Categories Other Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350^. Line a 13x9-inch baking pan with foil, extending foil over edges of pan.
- 2. Stir cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12-15 minutes or until lightly browned.
- 3. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended, Beat in sweetened condensed milk, vanilla and 2 Tablespoons of the reserved pineapple juice. Pour mixture over warm crust. Sprinkle very well drained pineapple evenly over top.
- 4. Stir coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer. Bake 30-35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.
TROPICAL PARADISE BARS
Make and share this Tropical Paradise Bars recipe from Food.com.
Provided by dale7793
Categories Bar Cookie
Time 57m
Yield 1 pan
Number Of Ingredients 10
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 PINEAPPLE COCONUT BARS
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease 13 x 9-inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture in bottom of greased pan.In medium bowl, combine all filling ingredients blend well. Pour into crust-lined pan. Add all topping ingredients to reserved crumb mixture mix well. Sprinkle evenly over filling. Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool completely.In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired drizzling consistency blend until smooth. Drizzle over bars. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 220 Protein 3g Carbohydrate 29g Fat 10g Sodium l50mgPICTURE: Left to right: Apricot Snowcaps, Tropical Pineapple Coconut BarsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
VEGAN TROPICAL MAGIC BARS
These vegan magic bars are one of the easiest treats you can make. By using plant-based butter and condensed coconut milk, they are completely vegan-friendly. I also added some dried pineapple, mango and macadamia nuts to give them the tropical spin. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then baking chips, then macadamias, then pineapple and then mangoes. Pour well stirred coconut milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Refrigerate at least 4 hours or overnight. Cut into bars and serve.
Nutrition Facts : Calories 323 calories, Fat 20g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
FRUITY TROPICAL BARS
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 *
Categories Other Desserts
Time 50m
Number Of Ingredients 22
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!!
TROPICAL CITRUS BARS
Try bars with a tangy citrus twist, using both lemon and lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g
COCO-NUTTY TROPICAL TREAT BARS
Steps:
- Heat oven to 375°F. Grease a 9x13-inch baking pan. Mix graham cracker crumbs and confectioners' sugar. Stir in butter until evenly moistened. Press crumb mixture firmly into bottom of pan. Bake until edges are golden brown, 10 to 12 minutes. Meanwhile stir sweetened condensed milk, pineapple, coconut and almonds until blended. Pour into baked crust and spread almost to edges. Bake until just set, 10 to 15 minutes. Remove from oven and sprinkle with white chocolate chips. Let stand until chocolate softens, 3 to 4 minutes, then carefully spread chocolate over surface. Cool completely. Cut into 32 bars. Nutritional Information Per Serving: Calories 160; Total fat 9g; Saturated fat 6g; Cholesterol 15mg; Sodium 70mg; Carbohydrate 19g; Fiber 1g; Protein 2g; Vitamin A 2%DV*; Vitamin C 2%DV; Calcium 6%DV; Iron 2%DV *Daily Value
TROPICAL FRUIT BARS
Steps:
- Beat together eggs, oil and vanilla. Add sugar in small portions and beat well. Add papaya puree and blend. Sift dry ingredients together, then bend into papaya mixture. Stir in nuts and trail mix. Pour into large bread pan or squaare cake pan. Bake at 350 degrees for about an hour. Test with toothpick for doneness. Cool and cut in squares or bars. May be iced but doesn't really need it.
TROPICAL 7 LAYER TWIST BARS
*After making 7 Layer Bars for a bake sale at work, I started thinking about how well white chocolate chips and macadamia nuts go together. Then I thought, "Hey!!! What would happen if I threw them together with some pineapple and coconut?", and this is what I came up with ... A refreshing tropical twist on an old favorite. Depending on how big you cut your pieces, you can get about 12 to 16 bars. I also plan on making these in a mini muffin pan, to get some little "tropical tarts"
Provided by Ratalouille
Categories Bar Cookie
Time 1h
Yield 12 bars, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Put the butter into a 9x13-inch baking pan and place in the oven while preheating, to melt.
- Place graham crackers in a plastic bag and crush with a rolling pin, or use a food processor to make fine crumbs.
- When the butter is melted, remove from the oven and pour graham cracker crumbs over the butter. Toss to combine until all the butter is absorbed. Press crumb mixture firmly to make crust.
- Sprinkle white chocolate chips, macadamia nuts, then pineapple over the crust. Press down lightly. Pour half the can of condensed milk over this layer. Next, sprinkle on the coconut, pressing down slightly, then pour the remaining condensed milk over the top.
- Bake for 30 minutes.
- I find it best to let the bars cool completely before cutting, to let everything set up. OPTIONAL: You can drizzle more melted white chocolate chips over the top.
- Enjoy.
TROPICAL BARS
Categories Fruit
Number Of Ingredients 8
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 CHEESECAKE BARS
This cheesecake square is delicious, don't take my word for it... try it for yourself. It's the perfect treat, rich, creamy and full of flavor with lovely textures; absolutely decadent.
Provided by Baby Kato
Categories Other Desserts
Time 42m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F.
- 2. Crumb mixture: In a small bowl, add the flour, sugar, toasted coconut, orange zest and butter.
- 3. Using a blender, beat on low speed 2 minutes until well mixed.
- 4. You will want 1/2 cup of the crumb mixture for later use.
- 5. Gently press the crumb mixture into a dry 8" square pan, to form the crust layer.
- 6. Bake for 10 minutes, until crust is lightly browned. Set aside to cool until needed.
- 7. Cream cheese filling: Combine the cream cheese, sugar, egg and orange juice in a small bowl: and with your blender beat until smooth and creamy. Now stir in the candied pineapple, candied ginger and macadamia nuts, mix well.
- 8. Spread the cream cheese mixture over the cooled crust and sprinkle the reserved crumbs over top. Place the pan back into the oven for 20 - 30 minutes longer.
- 9. Cool completely, cut into squares and store in the fridge in a covered container.
TROPICAL CITRUS BARS
Try quick and easy bars with a tangy citrus twist, using both lemon and lime.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
- Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
- Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.
WENDY'S FRUITY TROPICAL YUM BARS
Steps:
- 1. Combine melted butter or margarine, flour and powdered sugar; mix well. Press into a greased and floured 13-x-9 inch baking pan. Bake at 300°F for 25 minutes.
- 2. Combine all other ingredients in large bowl. Mix well. Spread filling over first layer of dough while still hot. Bake an additional 40 to 45 min. or until golden brown and firm.
- 4. Sprinkle with additional powdered sugar. Cut into 30 servings. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TROPICAL FRUIT BARS
Yield 16 bars
Number Of Ingredients 16
Steps:
- • Preheat the oven to 350°F. Oil an 8-inch square or 6 x 10- inch pan. • Grind the cashews in a blender. Mix the cashews, flour, salt, and stevia extract together in a bowl. Stir the oil in with a fork until it is evenly distributed. Press the mixture firmly into the pan. Bake for 12 to 15 minutes. Cool. • Simmer the dates in the water until they become a creamy paste (about 5 to 10 minutes). Add a little more water if it is too thick. Spread the date paste in a thin layer over the cooled crust. • Reduce the oven temperature to 325°F. • In a blender cream the pineapple (with juice), banana, vanilla, and stevia extract together. Pour into a mixing bowl. Gently stir in the flour and coconut. Pour the filling evenly over the crust. Bake for 45 to 50 minutes until a knife inserted near the edge comes out clean. Cool completely before cutting.
Nutrition Facts : Nutritional Facts Serves
TROPICAL PINEAPPLE & CREAM BARS
Whisk away on a tropical vacation without even leaving the house. The flavors of our Tropical Pineapple & Cream Bars take you away to a great place.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, sugar and coconut extract until blended. Add remaining egg; mix well.
- Spread cream cheese mixture over crust; top with pineapple. Sprinkle with coconut, nuts and reserved crumb mixture.
- Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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