Tropical Delight Bar Food

TROPICAL DELIGHT BAR

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.

TROPICAL FRUIT BARS

Steps:

• Grease a 13" x 9" baking pan; set aside.
• To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
• Press into the prepared pan.
• Bake in the centre of a 325 degree F oven until browned, 15 minutes.
• Let cool on a rack.
• In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
• Spread over the base.
• Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
• Let cool.
• To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
• Spread over the filling.
• Refrigerate until firm, 1 hour.