INGREDIENTS

INSTRUCTIONS

If dried papaya is unavailable, substitute dried apricots, and for
macadamias, use almonds - no longer a Hawaiian flavour, but still
delicious.
Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch 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 15-20 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 30-35 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 recipelu-digest Volume 01 Number 382 by RecipeLu
<recipelu@geocities.com> on Dec 18, 1997

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