Hawaiian Bars
Yield
32 barsPrep
20 minCook
55 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
softened |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
white vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| topping | |||
| 3 | large |
eggs
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
coconut
flaked |
*
|
| 1 | cup |
pineapple
dried, chopped |
*
|
| 1 | cup |
papaya, dried
dried, chopped |
* |
| 1 | cup |
macadamia nuts
salted, lightly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
softened |
|
| 177 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
white vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| topping | |||
| 3 | large |
eggs
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
coconut
flaked |
*
|
| 237 | ml |
pineapple
dried, chopped |
*
|
| 237 | ml |
papaya, dried
dried, chopped |
* |
| 237 | ml |
macadamia nuts
salted, lightly chopped |
*
|
Directions
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side.
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 350℉ (180℃) F (180 degrees C) oven for 15 to 20 minutes or until crust is lightly browned.
Let cool on rack for 15 minutes.
Topping: To make chopping of fruit easier, snip into pieces with kitchen scissors.
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 to 35 minutes longer or until topping is lightly browned.
Let cool completely on rack.
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.
Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
