Best Tropical Roadie Bars Recipes

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NO-BAKE ROCKY ROAD BARS



No-Bake Rocky Road Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield about 16 bars

Number Of Ingredients 12

Cooking spray
One 14-ounce can sweetened condensed milk
8 ounces cream cheese
3 tablespoons salted butter
1 cup toasted, chopped pecans
1 cup toasted, chopped walnuts
8 full graham crackers (1 sleeve), broken into chunks
One 10-ounce bag mini marshmallows
3 cups semisweet chocolate chips
2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
One 16-ounce jar marshmallow creme, such as Marshmallow Fluff

Steps:

  • For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
  • Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
  • Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
  • When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
  • Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
  • For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
  • Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

FLORIDA CITRUS BARS



Florida Citrus Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 15

One 11-ounce box vanilla wafers
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons granulated sugar
1 teaspoon orange zest
Kosher salt
Two 8-ounce blocks cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1 cup confectioners' sugar
1 teaspoon grapefruit zest
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup whipped cream
2 oranges, peeled and sliced into rounds
1 grapefruit, peeled and sliced into rounds
1 lemon, peeled and sliced into rounds

Steps:

  • For the crust: Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang for easy removal.
  • In the bowl of a food processor, add the vanilla wafers, butter, granulated sugar, zest and a pinch of salt. Pulse until the mixture is a very fine crumb and is starting to clump together. Press the mixture into the prepared baking dish. Chill the dish in the freezer while you make the filling.
  • For the filling: Add the cream cheese, condensed milk, confectioners' sugar, grapefruit zest, lemon zest and orange zest to a large bowl. Whip together with an electric hand mixer until completely combined and there are no clumps of cream cheese. Fold in the whipped cream. Remove the crust from the freezer and pour in the filling, using a spatula to smooth it into an even layer. Return to the freezer and freeze for at least 4 hours or overnight.
  • For the topping: When the filling is set, remove the whole bar from the baking dish and place on a cutting board; removing the parchment. Decorate the top with the orange, grapefruit and lemon rounds, then carefully slice into bars. Serve immediately.

FRUITY CRUMBLE BARS



Fruity Crumble Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h10m

Yield 36 bars

Number Of Ingredients 18

3 cups whole-wheat flour
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
3/4 teaspoon ground cinnamon
1 cup rolled oats
1 pound (4 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
2 large eggs, beaten
2 tablespoons pure cane syrup (see Cook's Note)
1 cup sliced almonds
One 15.25-ounce jar spreadable cherry jelly, such as Polaner (see Cook's Note)
1 cup dried apricots, diced
5 ripe peaches, diced (about 4 cups)
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
  • In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
  • In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
  • Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
  • Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
  • In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
  • Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

S'MORES BARS



S'mores Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 12 bars

Number Of Ingredients 14

Nonstick cooking spray
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup dark brown sugar
2 tablespoons honey
3 large eggs
1 teaspoon vanilla extract
4 cups miniature marshmallows
2 cups dark chocolate chips
3/4 cup caramel bits
14 graham crackers, broken into small pieces

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray.
  • Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined.
  • Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces.
  • Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes.
  • Cool on a rack, then refrigerate to chill for easier cutting.
  • Cut into bars, being careful to remove parchment before serving.

ALOHA PARADISE BARS



Aloha Paradise Bars image

Prize-Winning Recipe 2006! Layer tropical pineapple, coconut and macadamia nuts to create a delightfully easy bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup Betty Crocker™ macadamia nuts, chopped
1 can (14 oz) sweetened condensed milk (not evaporated)

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
  • Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
  • Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Bar, TransFat 1/2 g

TROPICAL PARADISE BARS



Tropical Paradise Bars image

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

1/2 cup chopped walnuts
1 cup whole wheat flour
1/3 cup margarine
1/4 cup lightly packed brown sugar
1 (19 ounce) can crushed pineapple
1 (8 ounce) package cream cheese
1 large egg
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut

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.

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