Simple Hawaiian Dessert Bars Food

SWEET LILIKO'I (PASSION FRUIT) BARS

Steps:

• Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.
• Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.
• For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.
• Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.
• To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.
• Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.
• Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!

HAWAIIAN DESSERT

Steps:

• Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. , In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. , Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.

HAWAIIAN JOY BARS

Steps:

• In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack., In a microwave, melt shortening with remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.

SIMPLE HAWAIIAN DESSERT BARS

Steps:

• 1. Preheat oven to 350 degrees. In a medium mixing bowl use a fork to cut butter into dry cake mix, making a mixture that looks like crumbs. Set aside 1 cup of this mixture and press the remaining mixture into the bottom of a 9 by 13 inch baking pan.
• 2. Spoon pineapple pie filling over the bottom crust in the pan. Set aside for a moment. Mix remaining crumb mixture with coconut, nuts, and cherries. Sprinkle over pie filling. Bake for 45 minutes. Cool slightly before cutting.