Hawaiian Squares

"These are wonderful."
photo by sillysindy photo by sillysindy
photo by sillysindy
photo by sillysindy photo by sillysindy
photo by annbb photo by annbb
photo by annbb photo by annbb
photo by annbb photo by annbb
Ready In:
24 squares




  • Cream the 1/2 cup butter and blend in brown sugar and vanilla.
  • Add flour and mix thoroughly.
  • Press into bottom of 9" cake pan.
  • Bake 15 minutes at 350 degrees F.
  • Let cool 5 minutes.
  • Spread with crushed pineapple.
  • Beat together all the topping ingredients and spread over crushed pineapple/.
  • Return to oven and bake 30 minutes more.
  • Cool- cut into squares.
  • Store in fridge.

Questions & Replies

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  1. Boyz 5
    These were good!!!I doubled the recipe and used a 9 by 13 inch pan lined with foil.I find that the foil aids in the clean-up as well as the removal of these very delicate bars. I think what I'm going to do next time though is reduce the sugar content in the coconut topping to 1/2 cup as I find it just a wee bit sweet!!
  2. Andrea W.
    These are delicious! Followed the doubling instructions, reducing sugar in topping as suggested (i.e., 1/2 cup in basic recipe became 1 cup in doubled recipe) and result was perfect. Just sweet enough, but not cloying. Used finely shredded organic coconut in topping with good results. Lined pan with parchment paper to facilitate removal of cut bars from pan. They were a hit at our bonsai meeting!
  3. Poppa Dude
    Thank you ..bert!! for a great recipe which I will be using in the future.... I too reduced the sugar to 1/2 cup and increased the pineapple to 1 1/2 cups ..made everything else as directed delicious!!!....
  4. bellavixen258
    This recipie was awsome!!I also added a few of my own things.I happened to have some salted Macadamia nuts here and I thought what the heck is just as Hawaiian as pineapple? Macadamaias!!As well as a handful of white chocolate chips and extra pineapple.I also used half a cup of sweetened coconut and half a cup of regular and last but not least,when it entirely cooled down,the finishing touch was a layer of fresh whipped cream! Holy crap was this ever good!! Thanx for the excellent recipie!
  5. Jezski
    A keeper. I, too, used a bit more crushed pineapple. Also added a pinch or two of salt to both parts of the recipe just because in my opinion all baked goods need a little salt. The tip about using foil is good. These are, however, best the first day. And are better at room temp so take them out of the fridge well before you serve them. Next time I will try adding a bit of lemon juice to perk up the pineapple. Bert, thanks for posting.


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