Pineapple Right-Side-Up Cookie Bars
This is another Hannah Swensen recipe from the book Fudge Cupcake Murder by Joanne Fluke. Enjoy!
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READY IN: 1hr 15mins
YIELD: 16-20 pieces
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 1
- 1⁄2cup white sugar
- 4beaten eggs
- 1⁄2cup white sugar
- 1⁄2cup frozen pineapple concentrate
- 1⁄2
- 1⁄2teaspoon salt
- 1teaspoon baking powder
- 4tablespoons flour
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DIRECTIONS
- Dump the pineapple in a strainer and let it drain while you cream the butter and sugar.
- Add the flour and mix well. (you can do this in a food processor with hard butter cut into chunks and the steel blade).
- Spread mixture out in a greased 9x13 inch pan and press it down evenly with your hands.
- Bake at 350 degrees for 15-20 minutes. Remove from oven, but do not turn the oven off.
- Mix the eggs with sugar.
- Add pineapple concentrate and drained pineapple, mix.
- Add salt and baking powder and stir it all up.
- Add the flour and mix thoroughly. It will be runny, it will set in the oven.
- Pour this mixture on top of the pan you just baked and stick it back in the oven.
- Bake at 350 degrees for another 45-50 minutes.
- Remove from oven and cool thoroughly.
- Sprinkle with a little powdered sugar and cut into brownie-sized bars.
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