1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 teaspoons white vinegar
1 teaspoon vanilla extract
2 cups all-purpose flour
pinch salt

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 350°F (180°C) oven for 15-20 minutes or until crust is lightly browned.

Let cool on rack for 15 minutes.

TOPPING:

3 eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup dried pineapple, chopped
1 cup dried papaya, chopped
1 cup salted macadamia nuts, Lightly chopped

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

invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars.

Cooks Note: Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.

Makes about 2-1/2 dozen bars.