Hawaiian Coconut Bars
|Flour||1 Cup (16 tbs), sifted|
|Granulated brown sugar replacement||3 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Granulated brown sugar replacement||1⁄2 Cup (8 tbs)|
|Sorbitol||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Mini chocolate chips||1⁄2 Cup (8 tbs)|
|Unsweetened coconut||1⁄2 Cup (8 tbs), shredded|
|Unsweetened pineapple||1⁄2 Cup (8 tbs), crushed and well drained|
To prepare crust, blend flour, brown sugar and salt together, then cut in margarine.
Work in water.
Press into bottom of greased 13x9 in. (33 x 23 cm) pan.
Bake at 350°F (175°C) for 10 minutes or until lightly browned.
To prepare topping, sift together the flour, baking powder and salt.
Beat egg; gradually add brown sugar replacement and sorbitol.
Add flour mixture, vanilla, mini chocolate chips, coconut and pineapple.
Spread on top of crust.
Bake at 350°F (175°C) for 35 to 40 minutes or until mixture is set.
Cool slightly, cut into 1 x 3 in. (2.5 x 7.5 cm) bars.