Friday, March 6, 2009

Coconut Rum Bars

1 pkg. classic white cake mix
½ C. brown sugar
¼ C. unsweetened applesauce
¼ C. pineapple juice or pineapple juice blend
2 eggs, minus one yolk
1 1/2 tsp. rum extract
1/8 tsp. coconut extract
1 C. golden raisins, coarsely chopped
1/2 C. sweetened, flaked coconut
½ C. pecans or walnuts, chopped

Preheat oven to 375. Grease a 13x9” pan.
Mix well all but last 3 ingredients. Stir in final ingredients.
Spread evenly in pan, top with additional nuts (if desired).
Bake 23-26 minutes.
Cool completely and cut.
Yield = 36 bars
3.5 grams of fat

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