Gluten Free Chocolate Coconut Delight Bars Food

TRIPLE LAYERED DELIGHT BARS

Triple Layered Delight Bars image

Sinfully rich and decadent bars with a shortbread base,fruit, nut and coconut filling, topped off with a tangy lemon frosting.

Provided by Carrie Ann

Categories Bar Cookie

Time 55m

Yield 30 small bars

Number Of Ingredients 17

Ingredients

1 cup flour
1/4 cup sugar
1/2 cup butter, softened
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped candied cherry
2 tablespoons flour
1 teaspoon baking powder
1/4 cup butter, softened
2 cups icing sugar, sifted
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of

Steps:

Base: Combine flour and sugar, cut in butter until mixture resembles coarse meal.
Press into greased 9" pan.
Bake at 350 degrees for 15 minutes or until golden.
Filling: Beat eggs.
Stir in sugar, vanilla, nuts, raisins, coconut, cherries, flour and baking powder.
Spread mixture evenly over partially baked base.
Bake at 350 degrees for 30 minutes or until set.
Let cool completely before icing.
Frosting:.
Combine all ingredients, beating until smooth.
Spread on filling.
Chill until firm before cutting into bars.

Nutrition Facts : Calories 156.9, Fat 7.1, SaturatedFat 4, Cholesterol 26.4, Sodium 66, Carbohydrate 22.9, Fiber 0.7, Sugar 17.9, Protein 1.5

TROPICAL DELIGHT BAR

Tropical Delight Bar image

Rich and fruity this three layer bar is sinfully good. A soft cake-like coconut cookie base topped with an apricot and pineapple layer covered with a crumbly coconut crisp topping. Even better using a yellow cake mix makes it easy. (Since the end of RSC on March 20, I have updated the directions a bit to reflect the helpful feedback provided.)

Provided by justcallmetoni

Categories Bar Cookie

Time 50m

Yield 32 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/2 ounce) yellow cake mix
2/3 cup coconut milk or 2/3 cup light coconut milk
2 eggs
1 cup dried apricot, diced
4 oranges, juice and zest of
1/4 cup light brown sugar
1 cup crushed pineapple
2 cups oatmeal
1/2 cup coconut
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger

Steps:

Preheat oven to 350 degrees F.
Prepare a 9 by 13 inch pan with cooking spray.
To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
To prepare the bottom layer: Pour cake mix into a large mixing bowl.
Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
Next, spread the fruit puree (middle layer) onto the cookie base.
To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
Bake bars for 30 minutes.
Let cool for 30 minutes to an hour. Cut and serve.

Nutrition Facts : Calories 152.3, Fat 4.6, SaturatedFat 2.2, Cholesterol 13.6, Sodium 117.7, Carbohydrate 26.4, Fiber 2.3, Sugar 13.5, Protein 2.6

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