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Cook'n with Betty Crocker 
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Tropical Pineapple Coconut Bars |
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Serves: 36 Print this RecipeServing Size: 1 bar Maureen Pinegar - Midvale, Utah Bake-Off® Contest 35, 1992 The tropical flavors of pineapple, macadamia nuts and coconut are blended into a pretty layered bar that will dress up any cookie tray. BASE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 1/2 cups quick-cooking rolled oats 1/2 cup margarine or butter, softened 1 egg FILLING 1/2 cup all-purpose flour 1 (14-ounce) can sweetened condensed milk (not evaporated) 1 (8-ounce) can crushed pineapple, well drained, reserving liquid 1/2 teaspoon nutmeg TOPPING 1 cup chopped macadamia nuts 1 cup coconut 1 cup white chocolate chips, vanilla GLAZE 1 cup powdered sugar 4 to 6 teaspoons reserved pineapple juice Heat oven to 350°F. Lightly grease 13 x 9-inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture in bottom of greased pan. In medium bowl, combine all filling ingredients; blend well. Pour into crust-lined pan. Add all topping ingredients to reserved crumb mixture; mix well. Sprinkle evenly over filling. Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool completely. In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired drizzling consistency; blend until smooth. Drizzle over bars. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 bar): Calories 220; Protein 3g; Carbohydrate 29g; Fat 10g; Sodium l50mg PICTURE: Left to right: Apricot Snowcaps, Tropical Pineapple Coconut Bars From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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