TROPICAL FRUIT BARS
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
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 ROADIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 16 to 20 bars
Number Of Ingredients 11
Steps:
- Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
- Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
- In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
- Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
- Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.
TROPICAL CHEESECAKE BARS
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h30m
Yield Cuts into 12-14 bars
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
- In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
- When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.
Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
TROPICAL BREAKFAST BARS
Wrap up these tropical breakfast bars and pack up for an on-the-go fruity breakfast that will help to fill you up. Make them with just five ingredients, plus oil from your storecupboard
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Snack, Treat
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
TROPICAL FRUIT BARS
These yummy bars can be served with or without icing. If iced, they should be stored in the fridge but uniced, they can be stored in an airtight container.
Provided by Irmgard
Categories Bar Cookie
Time 2h20m
Yield 40 squares
Number Of Ingredients 14
Steps:
- Grease a 13" x 9" baking pan; set aside.
- To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
- Press into the prepared pan.
- Bake in the centre of a 325 degree F oven until browned, 15 minutes.
- Let cool on a rack.
- In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
- Spread over the base.
- Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
- Let cool.
- To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
- Spread over the filling.
- Refrigerate until firm, 1 hour.
Nutrition Facts : Calories 164.6, Fat 9, SaturatedFat 4.7, Cholesterol 15.4, Sodium 104.7, Carbohydrate 19.4, Fiber 0.4, Sugar 16, Protein 1.9
TROPICAL FRUIT BARS
Diabetic brooksideoflivonia.org 2 1/2 prep time includes chill time. Note--Aug. 2,2011: Loved how easy these were to make. Delicious and refreshing.
Provided by MomLuvs6
Categories Dessert
Time 2h20m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
- Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
- Bake 6 to 8 minutes or until light golden brown.
- Cool on wire rack.
- Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
- Spread on cooled crust.
- Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
- Combine pudding mix, dry gelatin and water, in a medium sauce pan.
- Cook over medium heat until mixture starts to boil, stirring constantly.
- Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
- Chill for 2 hours.
- Cut into 16 bars.
Nutrition Facts : Calories 305.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 8.9, Sodium 184.5, Carbohydrate 69, Fiber 3.9, Sugar 50.4, Protein 8.9
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