Prep 15 mins
Cook 25 mins
I saw this in Paula Deen's magazine. They look delicious.
- 3 1⁄2 cups all-purpose flour, divided
- 1 cup sweetened flaked coconut
- 1 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1 cup butter, divided
- 1 cup sugar
- 3 large eggs
- 1 (20 ounce) can crushed pineapple, drained
- toasted flaked coconut, garnish
- Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
- In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda.
- Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
- Reserve 1 cup crumb mixture for topping.
- Press remaining crumb mixture evenly into bottom of prepared pan.
- Bake for 10 minutes.
- In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in remaining 1 cup flour.
- Stir in pineapple.
- Spread mixture evenly over baked layer.
- Sprinkle evenly with reserved crumb mixture.
- Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
- Let cool completely before cutting into squares.
- Garnish with toasted flaked coconut, if desired.
Sorry, This was just okay for me, I found it a bit bland, not enough pineapple flavor for me . Thanks
These were really enjoyed. I did the crust in a food processor like Kittencal, very very tasty bars. We enjoyed in the football games today. The four of went through these in no time. Made for Gimme 5.
Everyone who eats these raves about them. Instead of adding more crumb mixture to the top, I glaze mine with a sticky pinapple juice & sugar reduction. Yum!