Title: Treats: hawaiian bars
 Categories: Bars
      Yield: 32 Bars
 
    1/2 c  Unsalted butter, softened
    3/4 c  Packed brown sugar
      2 ts White vinegar
      1 ts Vanilla
      2 c  All-purpose flour
        pn Salt

MMMMM--------------------------TOPPING-------------------------------
      3    Eggs
    3/4 c  Packed brown sugar
      1 ts Vanilla
      2 c  Flaked coconut
      1 c  Dried pineapple, chopped
      1 c  Dried papaya, chopped
      1 c  Salted macadamia nuts,
           -Lightly chopped
 
  If dried papaya is unavailable, substitute dried apricots, and for
  macadamias, use almonds - no longer a Hawaiian flavour, but still
  delicious.
  
  Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch
  overhang on each long side.
  
  In bowl, beat butter with sugar; beat in vinegar and vanilla. With
  wooden spoon, gradually stir in flour and salt until in crumbly
  dough. With fingers, lightly knead portions of dough together; press
  into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until
  crust is lightly browned. Let cool on rack for 15 minutes.
  
  Topping:
  
  To make chopping of fruit easier, snip into pieces with kitchen
  scissors.
  
  In bowl, beat together eggs, sugar and vanilla for about 2 minutes or
  until smooth; stir in coconut, pineapple, papaya and nuts. Pour over
  crust, smoothing top; Bake for 30-35 minutes longer or until topping
  is lightly browned. Let cool completely on rack.
  
  With knife, cut along ends of pan; using foil overhang, loosen from
  pan. invert onto back of baking sheet; peel off foil. Invert onto
  board; cut into bars.
  
  [Bars can be covered and stored in refrigerator for up to 5 days or
  frozen in airtight container for up to 1 month.]
  
       32    bars for $9.15 CDN [Apr 95]
  
  Per bar: about 175 calories, 2  g protein, 8  g fat,
       26 g  carbohydrate