Macadamia Sunshine Bars

Name: Macadamia Sunshine Bars
Ingredients: 1 package lemon cake mix (regular size); 2/3 cup packed light brown sugar; 1/2 teaspoon Chinese five-spice powder; 3/4 cup butter, melted; 2 large eggs, room temperature; 4-1/2 teaspoons thawed pineapple-orange juice concentrate; 2 teaspoons grated orange zest; 2 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 2 jars (3 ounces each) macadamia nuts, coarsely chopped; 2/3 cup coarsely chopped shelled pistachios; 2/3 cup chopped dried pineapple; 2/3 cup chopped dried mangoes; 1/3 cup sweetened shredded coconut, toasted; 1-1/4 cups confectioners' sugar; 1-1/2 teaspoons thawed pineapple-orange juice concentrate; 4 to 5 teaspoons water

17 ingredients

4 steps

Ingredients

1 package lemon cake mix (regular size)
2/3 cup packed light brown sugar
1/2 teaspoon Chinese five-spice powder
3/4 cup butter, melted
2 large eggs, room temperature
4-1/2 teaspoons thawed pineapple-orange juice concentrate
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 jars (3 ounces each) macadamia nuts, coarsely chopped
2/3 cup coarsely chopped shelled pistachios
2/3 cup chopped dried pineapple
2/3 cup chopped dried mangoes
1/3 cup sweetened shredded coconut, toasted
1-1/4 cups confectioners' sugar
1-1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water

Directions

1

In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut.
2

Spread into a greased
3

. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack.
4

Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.