Treats: Hawaiian Bars Recipe
Yield: 32 BarsRecipe by luhu.jp
Ingredients:
1/2 cup: Unsalted butter, softened
3/4 cup: Packed brown sugar,
2 tsp: White vinegar,
1 tsp: Vanilla,
2 cup: All-purpose flour,
pn Salt,
TOPPING
3: Eggs,
3/4 cup: Packed brown sugar,
1 tsp: Vanilla,
2 cup: Flaked coconut,
1 cup: Dried pineapple, chopped
1 cup: Dried papaya, chopped
1 cup: Salted macadamia nuts, Lightly chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Bars