Treats: Hawaiian Bars
- 1/2 c Unsalted butter, softened
- 3/4 c Packed brown sugar
- 2 ts White vinegar
- 1 ts Vanilla
- 2 c All-purpose flour
- pn Salt
----------------------------------TOPPING----------------------------------
3 Eggs
3/4 c Packed brown sugar
1 ts Vanilla
2 c Flaked coconut
1 c Dried pineapple, chopped
1 c Dried papaya, chopped
1 c Salted macadamia nuts,
-Lightly chopped
If dried papaya is unavailable, substitute dried apricots, and for
macadamias, use almonds - no longer a Hawaiian flavour, but still
delicious.
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang
on each long side.
In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden
spoon, gradually stir in flour and salt until in crumbly dough. With
fingers, lightly knead portions of dough together; press into prepared pan.
Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned.
Let cool on rack for 15 minutes.
Topping:
To make chopping of fruit easier, snip into pieces with kitchen scissors.
In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until
smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust,
smoothing top; Bake for 30-35 minutes longer or until topping is lightly
browned. Let cool completely on rack.
With knife, cut along ends of pan; using foil overhang, loosen from pan.
invert onto back of baking sheet; peel off foil. Invert onto board; cut
into bars.
[Bars can be covered and stored in refrigerator for up to 5 days or frozen
in airtight container for up to 1 month.]
32 bars for $9.15 CDN [Apr 95]
Per bar: about 175 calories, 2 g protein, 8 g fat, 26 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
3 Eggs
3/4 c Packed brown sugar
1 ts Vanilla
2 c Flaked coconut
1 c Dried pineapple, chopped
1 c Dried papaya, chopped
1 c Salted macadamia nuts,
-Lightly chopped
If dried papaya is unavailable, substitute dried apricots, and for
macadamias, use almonds - no longer a Hawaiian flavour, but still
delicious.
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang
on each long side.
In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden
spoon, gradually stir in flour and salt until in crumbly dough. With
fingers, lightly knead portions of dough together; press into prepared pan.
Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned.
Let cool on rack for 15 minutes.
Topping:
To make chopping of fruit easier, snip into pieces with kitchen scissors.
In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until
smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust,
smoothing top; Bake for 30-35 minutes longer or until topping is lightly
browned. Let cool completely on rack.
With knife, cut along ends of pan; using foil overhang, loosen from pan.
invert onto back of baking sheet; peel off foil. Invert onto board; cut
into bars.
[Bars can be covered and stored in refrigerator for up to 5 days or frozen
in airtight container for up to 1 month.]
32 bars for $9.15 CDN [Apr 95]
Per bar: about 175 calories, 2 g protein, 8 g fat, 26 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
