Pineapple Bars Recipe

The crust and topping for these Pineapple Bars are both made from the same mix, and the inside is filled with a tasty pineapple coconut filling.

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INGREDIENTS

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INSTRUCTIONS

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Heat the oven to 350°F. Wrap an 8-inch square baking pan in aluminum foil, leaving an overhang for easy removal. Set aside.

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Mix flour, sugar, and salt in a large bowl. Add chopped butter to the mixture. Beat on low speed with a mixer, fork, or hands until coarse crumbs form.

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Take 1 cup of the mixture and put it in another bowl. Add 1/4 cup of shredded coconut to the reserved mixture, cover tightly, and refrigerate.

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Press the remaining crumb mixture evenly in the baking pan. The top should be set and the edges lightly golden brown after 18–20 minutes at 350°F. Remove from oven and cool.

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In a large saucepan, mix crushed pineapple, sugar, cornstarch, and lemon juice. Stir frequently over medium heat for 5-7 minutes to thicken pineapple mixture.

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Add the remaining 1/2 cup of shredded coconut after removing from heat. Put pineapple filling on crust. Sprinkle the fridge-leftover crumb topping evenly.

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Rebake until top is lightly golden brown at 350°F for 30–40 minutes. Remove from oven and cool on wire rack. Enjoy sliced bars after foiling the pan.

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Pineapple Bars Recipe

The crust and topping for these Pineapple Bars are both made from the same mix, and the inside is filled with a tasty pineapple coconut filling.

INGREDIENTS

INSTRUCTIONS

Heat the oven to 350°F. Wrap an 8-inch square baking pan in aluminum foil, leaving an overhang for easy removal. Set aside.

Mix flour, sugar, and salt in a large bowl. Add chopped butter to the mixture. Beat on low speed with a mixer, fork, or hands until coarse crumbs form.

Take 1 cup of the mixture and put it in another bowl. Add 1/4 cup of shredded coconut to the reserved mixture, cover tightly, and refrigerate.

Press the remaining crumb mixture evenly in the baking pan. The top should be set and the edges lightly golden brown after 18–20 minutes at 350°F. Remove from oven and cool.

In a large saucepan, mix crushed pineapple, sugar, cornstarch, and lemon juice. Stir frequently over medium heat for 5-7 minutes to thicken pineapple mixture.

Add the remaining 1/2 cup of shredded coconut after removing from heat. Put pineapple filling on crust. Sprinkle the fridge-leftover crumb topping evenly.

Rebake until top is lightly golden brown at 350°F for 30–40 minutes. Remove from oven and cool on wire rack. Enjoy sliced bars after foiling the pan.

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