Best Tropical Dessert Bars Recipes

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS

Tropical Escape Soft Pineapple Crumble Bars image

In need of a tropical pineapple dessert? Look no further than these pineapple bars! There's an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!

Provided by Averie Sunshine

Time 2h

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, softened (1 stick)
1 cup all-purpose flour
1/2 cup granulated sugar
pinch salt, optional and to taste
1 large egg
1/2 cup granulated sugar
1/3 cup sour cream (plain or vanilla Greek yogurt may be substituted)
1 1/2 teaspoons McCormick Pure Vanilla Extract
1/4 cup all-purpose flour
one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)

Steps:

Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
Reserve 3/4 cup of this mixture; set aside.
Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
Bake for 10 minutes. While crust bakes, make the filling.
In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
Bake for about 35 minutes, or until edges and top are set.
Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

Nutrition Facts : Calories 304 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TROPICAL DESSERT BARS

Tropical Dessert Bars image

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

Ingredients

BOTTOM LAYER:
17 1/2 oz pkg. sugar cookie mix
1/2 c butter
CREAM CHEESE PINEAPPLE LAYER:
8 oz cream cheese, softened
2 large eggs
14 oz can sweetened condensed milk
1 tsp vanilla extract
20 oz can crushed pineapple, drained well -reserve 2 tablespoons of juice
COCONUT LAYER:
1 1/2 c flaked coconut
1/2 c macadamia nuts, chopped
1/4 c butter

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.