Your guests will be delighted with my bars. They’re packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini vacation to a Polynesian paradise.
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
1package lemon cake mix (regular size)
2/3cup packed light brown sugar
1/2teaspoon Chinese five-spice powder
3/4cup butter, melted
2eggs
4 1/2 teaspoons thawed pineapple-orange juice concentrate
2teaspoons grated orange peel
2teaspoons grated lemon peel
1/2teaspoon vanilla extract
2jars (3 ounces each) macadamia nuts, coarsely chopped
2/3cup coarsely chopped shelled pistachios
2/3cup chopped dried pineapple
2/3cup chopped dried mangoes
1/3cup flaked coconut, toasted
GLAZE
1 1/4 cups confectioners’ sugar
1 1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water
1. In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon peels and vanilla; beat on medium speed for 2 minutes. Stir in nuts, dried fruits and coconut.
2. Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. Combine confectioners’ sugar, juice concentrate and enough water to reach a drizzling consistency; drizzle over top. Cut into bars.