Pompeii Fruit Bars

Meal Component Contribution:
3/4 oz. eq. whole grain based dessert
Number of Portions: 120 Size of Portion: 1 bar
Recipe HACCP Process: #2 - Same day service

Whole Grains

INGREDIENT	MEASURE (FOR 120 SERVINGS)
Margarine, Bulk, #119	2 pound(s)
Sugar, Brown, #405	2 pound(s) + 12 ounce(s)
Flour, Whole Wheat, #360	2 pound(s)
Cereal, Oatmeal, Quick, WGR, #165	1 pound(s) + 8 ounce(s)
Baking Soda, #364	2 tablespoon(s) + 2 teaspoon(s)
Pineapple, Canned, Tidbits in Juice, #242	9 3/4 cup(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Water, Municipal, Mississippi	1 quart(s)
Sugar, Granulated, #404	1 pound(s) + 8 ounce(s)
Sugar, Confectioners, 50 Lb Bag, #403	1/2 cup(s)

DIRECTIONS

1.	Cream together margarine and brown sugar on medium speed for 10 minutes.
2.	Combine flour, oats, and baking soda, then add to creamed mixture. Mix on low speed until crumbly. Spray pan release spray on a sheet pan. Spread approximately 4 pounds of mixture on each pan. Pat down by hand to an even layer. For 120 servings, use 2 sheet pans.
3.	Combine pineapple, water, and granulated sugar. Cook in a stockpot until mixture is thick and most of liquid has evaporated, then cool.
4.	Spread approximately 1 1/2 quarts of filling evenly over oatmeal mixture in each sheet pan. Evenly distribute remainder of oatmeal mixture over the filling on each sheet pan.
5.	To bake: Conventional oven: 350 degrees F, for 45 minutes. Convection oven: 325 degrees F, for 35 minutes. Product should be golden brown when cooking is complete. Cool, then sift powdered sugar on top of fruit bars before cutting. Cut 6 x 10 for 60 bars per pan. The flavor improves and cutting is easier when product is made one day in advance. If prepared day before, cover tightly and place in storage.
6.	Portion one bar per serving. Each portion provides 3/4 oz. eq. whole grain based dessert. Cover, label, and date any leftovers.

Production Notes

For best results, prepare this product one day in advance.
Use commodity products when available.

Nutrients Per Serving

Calories

176

Carbohydrates

28.55 g

Dietary Fiber

1.67 g

Protein

2.08 g

Sodium

147.19 mg

Total Fat

6.49 g

Sat. Fat

2.79 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Pompeii Fruit Bars

1.	Combined flour, oats, and baking soda	2.	Pineapple filling mixture spread over the oatmeal mixture
3.	Baked Pompeii Fruit Bars

Search the recipe database

Pompeii Fruit Bars

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Pompeii Fruit Bars