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Tropical Dream Bars

Comments

With a deliciously fruity filling and a baked-to-perfection crust, not to mention an incredible orange glaze, these Tropical Dream Bars are just as heavenly as their name suggests. If you're tired of making the same dessert bar recipes over and over again, give these dreamy sweets a try. They're fun to make and perfect to serve at family gatherings and potlucks. No matter what the season, there's never a bad time to make this treat, one of our picks for best dream bar recipes of all time.

Notes


Find all of Amanda's easy dessert recipes on her Featured Foodie profile page.



 



 

Cooking Time45 min

Ingredients

  • For the Crust:
  • 2 cup unbleached all purpose flour
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/8 teaspoon baking powder
  • 2 stick (1 cup) cold unsalted butter, cubed
  • __BLANK__
  • For the Tropical Filling:
  • 1 cup chopped dried apricots
  • 1/3 cup orange juice
  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup drained crushed pineapple
  • For the Glaze:
  • 2 cup powdered sugar
  • 2 tablespoon unsalted butter, melted
  • 2 teaspoon orange zest
  • 3 tablespoon orange juice

Instructions

  1. Preheat oven to 350 degrees F and line a 13x9 baking pan with foil so that foil hangs over the edge. Spray foil with cooking spray.

  2. For the crust, in the bowl of your food processor, pulse to combine flour, powdered sugar and baking powder.

  3. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly.

  4. Bake in preheated oven for 15 minutes or until light golden brown. Let crust cool completely on wire rack.

  5. For the filling, combine apricots and orange juice in a small bowl and set aside.

  6. Wipe out the food processor bowl and add all four eggs. Pulse to lightly beat the eggs. Add sugar and process for one minute. Add vanilla and pulse to combine.

  7. Add flour, baking powder and salt and pulse a few times to combine. Add apricot mixture and the pineapple and pulse quickly a few times, just to combine.

  8. Pour mixture over the cooled crust and spread. Bake for 25-30 minutes, until filling is set and edges are lightly browned.

  9. Remove from oven and place on cooling rack. Allow to cool completely in the pan. Cut into squares.

  10. For the glaze, add melted butter, orange zest and one tablespoon of the orange juice to the powdered sugar. Stir to combine and add small amounts of remaining juice, as needed, until you reach a thick drizzling consistency.

  11. Drizzle glaze over individual squares. Allow glaze to set before serving.

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