Received this recipe in an email; the picture sold me. Could also add a little coconut to give it that "tropical" flavor. Posting for future use... *cooling time not included in prep/cooking times*
- Pineapple Filling:
- Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
- Cook until thickened, cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together shortening and sugar thoroughly.
- Stir in flour, baking soda and salt.
- Mix in rolled oats.
- Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
- Spread with cooled filling.
- Top with remaining crumb mixture, patting lightly.
- Bake 25 to 30 minutes, or until lightly browned.
- While warm cut into bars and remove from pan.
Forget the calories, these were delicious, and flavorful. I did add less than an 1/8 of a cup of coconut, as suggested, and they were gone, after an after school snack, and a dessert. Though they were a tad gooey, when cooled, Sticky might be the better word, we had no problem devouring these. Something to make in the future forn the kids lunches at school, or to one of my hospital volunteer meetings. Made for Zaar`Stars.
These are very tasty! As previously mentioned, I also found them a little crumbly, but in my experience that tends to be the case with this kind of cookie bar. Maybe using a little more shortening would help that? I reduced the sugar in the filling to 1/2 cup (was the perfect sweetness for my taste), otherwise made no changes. Thanks for sharing!
Made these for my son because he LOVES pineapple and since he is only 7 he doesn't usually get much say in the menu choice. All three of my daughters complained that I was making this however; because they are not pineapple fans. I am pleased to report however; that everyone in the family loved these bars! I did cut the sugar in half in both the filling and the crumb crust out of habit. I didn't think the crust was going to hold together as I had trouble pressing it into the bottom of the pan, yet once baked, it held together beautifully. Thanks so much for posting this AZPARZYCH. Made and reviewed for the 46th AUS/NZ Recipe Swap.