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Hawaiian Bars
Author/Submitted by:
Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: Blissful Bites"
Servings: 32
Categories:
Bars
/
Desserts
Ingredients: 1/2
cup
Unsalted butter,
softened
3/4
cup
Packed brown sugar 2
teaspoons
White vinegar 1
teaspoon
Vanilla 2
cups
All-purpose flour 1
pinch
Salt 3
Eggs 3/4
cup
Packed brown sugar 1
teaspoon
Vanilla 2
cups
Flaked coconut 1
cup
Dried pineapple,
chopped
1
cup
Dried papaya,
chopped
1
cup
Macadamia nut,
salted, chopped
Directions:
1.
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.
2.
In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden spoon, gradually stir in flour and salt until in crumbly dough. With fingers, lightly knead portions of dough together; press into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned. Let cool on rack for 15 minutes.
3.
Topping: In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust, smoothing top; Bake for 30-35 minutes longer or until topping is lightly browned. Let cool completely on rack.
4.
With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars.
If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious. To make chopping of fruit easier, snip into pieces with kitchen scissors. Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious. To make chopping of fruit easier, snip into pieces with kitchen scissors. Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
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