_tropical Delight Bars Recipes

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9 by 13 inch pan with cooking spray.
• To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
• To prepare the bottom layer: Pour cake mix into a large mixing bowl.
• Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
• Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
• Next, spread the fruit puree (middle layer) onto the cookie base.
• To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
• a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
• Bake bars for 30 minutes.
• Let cool for 30 minutes to an hour. Cut and serve.

Steps:

• Base: Combine flour and sugar, cut in butter until mixture resembles coarse meal.
• Press into greased 9" pan.
• Bake at 350 degrees for 15 minutes or until golden.
• Filling: Beat eggs.
• Stir in sugar, vanilla, nuts, raisins, coconut, cherries, flour and baking powder.
• Spread mixture evenly over partially baked base.
• Bake at 350 degrees for 30 minutes or until set.
• Let cool completely before icing.
• Frosting:.
• Combine all ingredients, beating until smooth.
• Spread on filling.
• Chill until firm before cutting into bars.

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.

Steps:

• Preheat the oven to 350°F. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Spread the batter evenly in a generously greased 13-x-9-inch baking pan and bake for 25 to 30 minutes, or until light brown in color. Serve immediately, or store in an airtight container for up to 1 week.

Steps:

• 1. Preheat the oven to 350°F. Grease a 13-x-9-inch baking pan, and set aside.2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork.4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. The batter will be dry and crumbly.5. Evenly press the batter in the prepared pan using the bottom of a wooden spoon and bake for 25 to 30 minutes, or until the edges are light brown in color.6. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup chopped almonds 1/2 cup semisweet chocolate chips 2 cups sweetened flaked coconut 1/4 teaspoon salt 2 cups all-purpose flour 1/2 cup brown sugarBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat the oven to 325°F. In a large bowl, cream the butter, and vanilla extract. Add the contents of the jar, and stir until well mixed. The batter will be dry and crumbly. Press the batter into a greased 13-x-9-inch baking pan and bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 1 week.

Steps:

• Preheat the oven to 350°F. Spoon out all of the ingredients except for the graham cracker crumbs. Place the crumbs in a medium-sized bowl, and combine with the melted butter, stirring with a fork. Transfer the mixture to an ungreased 13-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and slightly up the sides. Stir the remaining jar ingredients to combine, and sprinkle evenly over the crumb mixture. Then pour the sweetened condensed milk evenly over all. Bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or refrigerate in an airtight container for up to 1 week.

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.

Steps:

• Preheat the oven to 350°F. Remove the chocolate chips and pecans from the jar, and set aside. In a medium-sized bowl, combine the vanilla wafer crumbs with the melted butter. Transfer the mixture to an ungreased 9-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and sides of the pan. Sprinkle the chocolate chips and pecans evenly over the crumb mixture. Cook the caramel topping in a microwave oven for 1 1/2 minutes on high power, or cook on a conventional stovetop over low heat until thin in consistency. Drizzle the topping over the chocolate chips and pecans and bake for 12 to 15 minutes, or until the edges are light brown. Cool at room temperature for 30 minutes then refrigerate for 30 minutes. Cut into bars and serve immediately, or refrigerate in an airtight container for up to 2 weeks.