Coconut Pineapple Rhubarb Bars Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes., In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract., In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with Bakers Joy or lightly grease and flour.
• In a large bowl combine the cake mix, oatmeal, butter, and egg until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press rest of crumb mixture in to bottom of pan.
• In a medium bowl, mix flour, condensed milk, pineapple, and nutmeg.
• Mix well.
• Pour over crust.
• In a medium bowl combine chopped nuts, coconut and white chips and reserved crumb mixture.
• Mix well.
• Sprinkle evenly over filling.
• Bake for 35-40 minutes or until golden brown.
• Cool completely.
• Cut in bars.
• Store in refrigerator.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda.
• Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
• Reserve 1 cup crumb mixture for topping.
• Press remaining crumb mixture evenly into bottom of prepared pan.
• Bake for 10 minutes.
• In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in remaining 1 cup flour.
• Stir in pineapple.
• Spread mixture evenly over baked layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Let cool completely before cutting into squares.
• Garnish with toasted flaked coconut, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
• Spread raspberry jam over the base layer in the baking pan.
• Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
• Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.