Last minute holiday cookies: Eagle Brand Tropical Dessert Bars

I just found out that we’re going to a friends’ home for Christmas dinner. Luckily, all I have to bring is the crock pot ham that I was planning to make anyway. But if I was asked to make dessert, these tropical dessert bars from the folks at Eagle Brand® Sweetened Condensed Milk would certainly be a hit. Plus, they’re easy to fit into my hectic holiday schedule since they take less than an hour to make and cook.

Win at kitchen makeover from Eagle Brand

Ingrid Hoffmann, celebrity chef and host of Cooking Channel’s Simply Delicioso, has teamed up with Eagle Brand Sweetened Condensed Milk to search for the signature dessert recipes that make your holiday table shine, for the chance to win $10,000 towards a kitchen makeover.

Whether passed down through generations or a modern favorite, home cooks can log on to www.eaglebrand.com to submit an original recipe in the Eagle Brand Signature Recipe Contest through January 10, 2011.

If you’re looking for some last minute recipes, Ingrid’s also sharing her holiday baking tips, recipes and entertaining ideas to spice up holiday dessert menu, at www.eaglebrand.com.

Eagle Brand® Tropical Dessert Bars

Prep Time: 25 min
Cook Time: 20 min

Yield: 16 servings

Ingredients:

CRUST

• 1 (15-ounce) package shortbread or sugar cookie mix

FILLING

• 1 1/2 (8-ounce) packages cream cheese, at room temperature (12 ounces)
• 2 large eggs
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (20-ounce) can crush pineapple, well drained

TOPPING

• 1 cup sweetened flaked coconut
• 1/2 cup macadamia nuts, coarsely chopped
• 3 tablespoons melted butter

Directions:

1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking pan with nonstick spray.
2. To make the crust, prepare cookie mix according to package directions. Press the mixture evenly into the bottom of the pan. Bake until the crust is set and lightly browned, 10 – 12 minutes.
3. To make the filling, with hand mixer on medium speed, beat the cream cheese in a medium bowl until smooth. Beat in the eggs, one at a time, until blended. Beat in the condensed milk until blended. Pour the filling over the crust. Scatter crushed pineapple over top.
4. To make the topping, combine the coconut, nuts, and butter in a medium bowl until well mixed. Sprinkle the topping over the pineapple. Bake until the topping is lightly browned, 20 – 25 minutes.
5. Transfer to wire rack to cool completely. Cut into bars.

Anne-Marie Nichols is the Managing Editor of Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

Anne-Marie Nichols