Treats: hawaiian bars
32 Bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter, softened |
| ¾ | cup | Packed brown sugar |
| 2 | teaspoons | White vinegar |
| 1 | teaspoon | Vanilla |
| 2 | cups | All-purpose flour |
| pinch | Salt | |
| 3 | Eggs | |
| ¾ | cup | Packed brown sugar |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flaked coconut |
| 1 | cup | Dried pineapple, chopped |
| 1 | cup | Dried papaya, chopped |
| 1 | cup | Salted macadamia nuts, Lightly chopped |
Directions
TOPPING
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@...