Recipe - Hawaiian Bars

One half cup Unsalted butter; softened
Three fourths cup Packed brown sugar
2 teaspoon White vinegar
1 teaspoon Vanilla
2 cup Allpurpose flour
1 pn Salt
3 Eggs
Three fourths cup Packed brown sugar
1 teaspoon Vanilla
2 cup Flaked coconut
1 cup Dried pineapple; chopped
1 cup Dried papaya; chopped
1 cup Salted macadamia nuts;
Lightly chopped

If dried papaya is unavailable, substitute dried apricots, and for
macadamias, use almonds no longer a Hawaiian flavour, but still
delicious.

Lightly grease 13x9inch cake pan; line with foil, leaving 2inch 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 350F 180C oven for 1520 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 3035 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.]

Per bar: about 175 calories, 2 g protein, 8 g fat, 26 g carbohydrate

Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
Posted to recipeludigest Volume 01 Number 382 by RecipeLu
recipelu@geocities.com on Dec 18, 1997