Best Tropical Dessert Bars Recipes

PINEAPPLE COCONUT BARS

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!

TROPICAL DESSERT BARS

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.

FRUITY TROPICAL BARS

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

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.