Tropical Fruit Bars Food

TROPICAL FRUIT BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
• Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.

TROPICAL CHEESECAKE BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
• In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
• When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.

TROPICAL BREAKFAST BARS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment.
• Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days.

TROPICAL FRUIT BARS

Steps:

• Preheat oven to 425°F.
• Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
• Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
• Bake 6 to 8 minutes or until light golden brown.
• Cool on wire rack.
• Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
• Spread on cooled crust.
• Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
• Combine pudding mix, dry gelatin and water, in a medium sauce pan.
• Cook over medium heat until mixture starts to boil, stirring constantly.
• Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
• Chill for 2 hours.
• Cut into 16 bars.

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.