• Choose a category
• All
• Classic-Fiction

¼ cup (½ stick) butter, melted

1 (6-ounce) container frozen limeade concentrate, thawed

2 teaspoons unflavored gelatin

1 cup unsweetened coconut milk, chilled

1 (8-ounce) package cream cheese, softened

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.

Place the limeade concentrate in a small saucepan; sprinkle gelatin over (do not stir). Let stand 5 minutes to soften. Turn heat under saucepan to medium and whisk until mixture is hot but not boiling and gelatin is completely dissolved; let cool for 20 minutes.

In a large bowl beat the coconut milk and cream cheese with electric mixer on medium speed until smooth. Gradually add lime mixture, beating until well blended.

Pour and spread mixture evenly over prepared crust. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with plastic wrap, in the refrigerator.

MAKES 16 BARS.

COCONUT LIME CRISPIES

Who would have thought that crispy rice treats could be transformed into a tropical taste sensation with just a few simple stir-ins? Whip up a batch—the proof of these crispies is in the tasting.

¼ cup (½ stick) butter

4 cups miniature marshmallows

1 tablespoon grated lime zest

1 teaspoon ground ginger

5 cups crisp rice cereal

1½ cups sweetened flake coconut

½ cup coarsely chopped roasted, lightly salted macadamia nuts (optional)

Lightly spray a 9 x 9 x 2-inch square baking pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan set over low heat. Add the marshmallows; stir until completely melted. Remove from heat and stir in the lime zest and ginger. Add the cereal, coconut, and nuts, if desired. Stir until well coated.

Using wax paper, press mixture evenly into prepared pan. Cool in refrigerator for about 30 minutes. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 12 BIG BARS.

COCONUT-PECAN CHOCOLATE FUDGE BARS

Your most vivid chocolate fantasy, these bars walk a fine line between cookie and candy.

1 (18.25-ounce) package chocolate cake mix

¾ cup butter, melted

1 large egg

2 ½ cups quick-cooking oats

1 (15-ounce) tub coconut pecan frosting

2 cups semisweet chocolate chips

1 cup chopped pecans

Preheat oven to 350°F for metal or glass pan. Position oven rack in middle of oven. Spray the bottom only of a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray (or foil-line pan; see page xxxiv).

Reserve 3 tablespoons of the cake mix. Combine the remaining cake mix, melted butter, and egg in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press 2/3 of cake mix mixture (about 2 ½ cups) into bottom of prepared pan.

Place frosting in medium microwave-safe bowl; microwave on high for 1 minute. Add reserved 3 tablespoons cake mix; stir until well blended. Drizzle half of frosting mixture over cake mix mixture in pan, spreading evenly. Sprinkle with chocolate chips and pecans. Drizzle with remaining frosting mixture. Crumble remaining cake mix mixture over frosting mixture.

Bake for 25–30 minutes or until top is golden brown and edges are bubbly. Transfer to wire rack and cool completely.

MAKES 36 LARGE OR 48 SMALL BARS.

COCONUT, RUM, AND WHITE CHOCOLATE MACADAMIA BARS

Consider this an island escape bar. For a fruitier bar, consider using dried tropical fruit bits—found in the dried fruit section of the supermarket—in place of all or part of the shredded coconut.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

2 large eggs

2 tablespoons dark rum or 2 teaspoons rum-flavored extract

1½ cups sweetened shredded coconut