Best Tropical Fruit Bars Recipes

TROPICAL FRUIT BARS

Tropical Fruit Bars image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup butter or margarine, melted
1 egg
1 1/2 cups white vanilla baking chips (from 12-oz bag)
1 bag (7 oz) dried tropical fruit mix, chopped into 1/2-inch pieces
1 cup flaked coconut
1 cup cashew pieces, coarsely chopped
1 can (14 oz) sweetened condensed milk (not evaporated)

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 FRUIT BARS

TROPICAL FRUIT BARS image

Categories Cake Fruit Nut Dessert Bake Quick & Easy

Yield Makes at least 8 servings, depending on how is cut

Number Of Ingredients 3

Ingredients

3 eggs, 1 cup light vegetable oil, 1 tablespoon vanilla, 2 cups sugar or Splenda. I use half sugar and half Splenda.
2 cups papaya puree. 1/4 teaspoon baking powder, 2 teaspoons baking soda, 1/4 teaspoon salt, 1 tablespoon ground cinnamon, 2 1/2 cups flour, 1 cup walnuts, 1 6 ounce bag tropical fruit trail mix.
Optional: icing of choice.

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 FRUIT BARS

Tropical Fruit Bars image

Yield 16 bars

Number Of Ingredients 16

Ingredients

CRUST
1/2 cup finely ground raw cashew nuts
1/2 cup whole wheat flour
pinch salt
1/4 teaspoon powdered stevia extract
3 tablespoons canola oil
MIDDLE LAYER
4 large dates, chopped
1/4 cup water
FILLING
1 (8-ounce) can crushed pineapple
1 medium ripe banana
1 teaspoon vanilla extract
1/2 teaspoon powdered stevia extract
1/4 cup flour
1/2 cup unsweetened coconut

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

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