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April 1999 Issue
Fruit Juices
by Ronda L. Halpin
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Hawaii Bars

These quick bars use pineapple, coconut and nuts. What a perfect texture for your next informal gathering.
  • cooking spray
  • 1 (20 oz.) can crushed pineapple
  • 1 pkg. yellow cake mix
  • 1 1/2 c. quick-cooking rolled oats
  • 1/2 c. margarine, softened
  • 1 egg
  • 1/2 c. flour
  • 1 can sweetened condensed milk
  • 1/2 tsp. nutmeg
  • 1 c. pecans, chopped
  • 1 c. coconut
  • 1 c. vanilla chips -- optional
Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray. Set aside.

Drain the crushed pineapple thoroughly, reserving the juice for another use. Set aside.

In a mixing bowl, combine the cake mix, rolled oats, margarine and egg until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press the remaining mixture into the prepared pan.

Mix the flour, sweetened condensed milk, drained pineapple and nutmeg in a large bowl until well blended. Pour into pan over the crust.

Add chopped pecans, coconut and vanilla chips to reserved crumb mixture. Toss well to mix. Sprinkle evenly over the pineapple mixture.

Bake for 30-40 minutes or until golden brown. Cool completely.

  • Yields: 1 9X13-inch pan of bars
  • Preparation Time: 1 hour
 
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