Tropical Fruit Bars

Macadamia nuts, piña colada yogurt, tropical dried fruits and coconut provide tropical flavors in these sweet treats.

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Servings 36

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( 15 ) Ratings

15 Ratings

5 Stars 11%

4 Stars

3 Stars 28%

2 Stars 22%

1 Stars

Member Reviews ( 4 )

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Bake-Off® Contest 42, 2006

Ann Hobert

Westwood Hills, Kansas

ingredients 7
Prep Time 15 min
Total Time 2 hr 25 min

Ingredients

1: package (18 oz) Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies

1: can (14 oz) sweetened condensed milk (not evaporated)

1: container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt

1: bag (6 to 7 oz) mixed tropical dried fruits

1: jar (6 oz) dry-roasted macadamia nuts, coarsely chopped

3/4: cup white vanilla baking chips

1: cup flaked coconut

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Directions

1 Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with shortening or cooking spray. Place cookie dough rounds in pan. With floured fingers, press dough in pan to form crust.
2 In medium bowl, mix condensed milk and yogurt until well blended. Spread over crust to edges of pan. Sprinkle with remaining ingredients in order listed.
3 Bake 30 to 40 minutes or until edges are golden brown. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 6 rows. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 190
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 1/2g 1/2% ),
Cholesterol: 5mg; 5%;
Sodium: 80mg; 80%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 18g 18% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Karla999

report Posted Feb. 17, 2013 1:00 PM

somehow my comments got cut off-- Spread into pan. Bake 35 min; chill, then cut. Amazingly good!

Karla999

report Posted Feb. 17, 2013 12:58 PM

These are outstanding with a few changes. Our bridge group loved them, and asked for the recipe!! I followed other suggestions and baked the crust 350 degrees 7-8 min on lowest oven rack. I used 3 oz apricots, 3 oz dried pineapple, 1 oz mango chopped somewhat fine, chopped 3/4 c. white baking chips. I thought all too sweet so added grated zest of 1 large lemon. I used 3/4 c flaked coconut, and 1/2 c. roasted coconut chips, chopped. In bowl I mixed dried fruit, zest, 1/2 c. coconut, 1/4 c. coconut chips, with sweetened condensed, milk and yogurt (used banana creme which I had); mix all well. Sp

steverino45

report Posted Aug. 21, 2008 7:48 PM

I've made these 4 times since first finding the recipe a couple of weeks ago. They are very popular to say the least. The only suggestion I have is to cook the cookie dough crust for 5 minutes prior to piling on the other ingredients. Otherwise, at least for me, the bars are a little too mushy. Experiment with different yogurt flavors (vanilla, banana and raspberry all work well) and different dried fruits as well.

Helen H.

report Posted Sep. 14, 2007 11:46 AM

These are the best! A great combination of ingredients with the right balance of flavors. My whole family loves them. We like them chilled even better than at room temperature. These are so easy to make- -my five year old daughter loves to help sprinkle on each layer! So nice to have a yogurt, fruit and nut desert option.