Paradise Bars Recipes

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:

• Melt butter and blend in sugars. Combine flour, baking powder and salt. Add to mixture. Add eggs and vanilla. Beat well. Stir in coconut. Melt 1/4 cup butter in 9 x 13-inch baking dish. Combine brown sugar and cinnamon sprinkle over butter. Spread half of dough mixture over brown sugar. Sprinkle chocolate chips and nuts over dough. Spoon remaining dough over chocolate chips. Bake at 350°F for 30 minutes. Can be served with vanilla Ice cream, fudge sauce and/or caramel sauce.

Steps:

• Preheat oven to 350 degrees F.
• Crust: Using a stand or hand mixer, cream together the 3/4 cup butter and 3/4 cup brown sugar until smooth. Add the flour and mix well.
• Place the mixture in a parchment-lined 13X9X2 inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.
• Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.
• Filling: in a large bowl, mix the brown sugar, vanilla and eggs well; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.
• Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.

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.