Zutaten für Tropical Delight Bar
- 1 box (15.25 ounces) yellow cake mix
- ½ cup coconut milk
- 2 large eggs
- Dried Apricot
- Oranges, Juice And Zest Of
- Light Brown Sugar
- 1 (20 ounce) can crushed pineapple, undrained
- ½ cup rolled oats
- ½ cup shredded sweetened coconut
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
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Zubereitung von Tropical Delight Bar
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Prepare the Fruit Filling:** In a small saucepan, combine 1 cup dried apricots (chopped), ½ cup orange juice, 1 tablespoon orange zest, and ¼ cup packed brown sugar. Simmer over low-medium heat for 5 minutes.
- Add 1 (20 ounce) can crushed pineapple, undrained, and cook for another 5 minutes, or until slightly thickened. There should be a small amount of liquid remaining for moisture.
- Using an immersion blender, food processor, or chopper, puree the fruit mixture until smooth.
- Remove from heat and let cool completely.
- **Prepare the Cookie Base:** In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 2 large eggs, and ½ cup coconut milk. Mix until just combined. The batter will be sticky.
- Reserve 1 cup of batter for the topping. Spread the remaining batter evenly into the prepared pan.
- **Prepare the Crisp Topping:** In a medium bowl, combine the reserved 1 cup of cookie batter, ½ cup rolled oats, ½ cup shredded sweetened coconut, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger.
- Mix until combined. The mixture will be crumbly.
- Spread the cooled fruit puree evenly over the cookie base.
- Crumble the topping evenly over the fruit layer using a fork.
- Bake for 30 minutes, or until the topping is golden brown and the center is set.
- Let cool completely in the pan before cutting into bars. (at least 1 hour)
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
10g
Carbs
8g
