Description
Pineapple bars are delightful treats that combine a buttery crust with a sweet and tangy pineapple filling. Here’s a simple recipe to make these tropical dessert bars at home
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup cold unsalted butter, diced
- Pinch of salt
For the Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 1/2 of a fresh pineapple, finely diced (or one 16-ounce can of crushed pineapple, drained)
- Pinch of salt
Optional Coconut Drizzle:
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half or milk
- 1 teaspoon coconut extract
Instructions
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Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, sugar, and salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Reserve 1 cup of this crumb mixture for the topping.
- Press the remaining mixture firmly into the bottom of a greased 9×13-inch baking dish to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside.
-
Prepare the Filling:
- In a large bowl, whisk together the eggs, sugar, sour cream, flour, and salt until smooth.
- Fold in the diced or drained crushed pineapple.
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Assemble and Bake:
- Pour the pineapple filling over the pre-baked crust, spreading it evenly.
- Sprinkle the reserved crumb mixture over the top.
- Bake for 50 minutes, or until the top is lightly golden and the filling is set.
- Allow the bars to cool completely in the pan.
-
Optional Coconut Drizzle:
- In a small bowl, whisk together the confectioners’ sugar, half-and-half, and coconut extract until smooth.
- Drizzle over the cooled pineapple bars before cutting into squares.
Notes
- Storage: Store the pineapple bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Variations: Add shredded coconut or chopped nuts to the filling for extra texture and flavor.
- Serving Suggestions: These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.