Recipe by CHEF GRPA
These bars bring back memories; for one of my grandkid honeymoon and her's 2 secone love, in the Bahamas. Naturally, I too love every bite as will! This was a HUGE crowd-pleaser. Jam-packed with peanut-y flavor, they were a unanimous hit with everyone on the house. We had success making these with regular pastry flour in place of the whole wheat pastry which can be a little harder to find.
- 1 3⁄4 cups whole wheat pastry flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar, firmly packed
- 3⁄4 cup natural-style peanut butter
- 1⁄4 cup crushed pineapple, juices drained
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 large egg
- 1 1⁄4 cups white chocolate
- 1⁄2 cup sweetened flaked coconut
Directions See How It's Made
- In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
- In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 Cup of the white chocolate chips, saving remaining 1/4 Cup.
- With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
- Bake bars in a 350*F. oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
- Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut!
- Allow pan to cool completely on a wire rack. Cut into 32 bars.