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Prep Time: Cook Time: Total Time:
Macadamian Pineapple Bars
Base:
1 cup all purpose flour
1/2 cup sugar
1/2 cup butter or margarine
Filling:
1 8 oz. pkg. cream cheese, softened
2 tablespoons sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 8 oz. can crushed pineapple, well drained
1 cup coconut
1/2 cup chopped macadamia nuts
1 tablespoon butter or margarine, melted
Glaze:
1/2 cup powdered sugar
1/4 teaspoon rum extract
4 teaspoons milk
Heat oven to 350 degrees. In medium bowl, combine flour and 1/2 cup sugar and mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9 inch square pan. Bake at 350 degrees for 10 minutes.
Meanwhile, in small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk, vanilla and egg and beat until smooth. Stir in pineapple. Spread over partially baked base. In small bowl, combine coconut, nuts, and 1 tablespoon butter and mix well. Sprinkle evenly over pineapple mixture.
Bake at 350 degrees for 18 to 20 minutes, or until coconut is golden brown and filling appears set. Cool 1 hour or until completely cooled.
In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over cooled bars. Refrigerate 1 hour or until set. Cut into bars. Store in refrigerator.
Yields 36 bars.
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Macadamia Pineapple Bars
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Category: Recipes
Prep Time: Cook Time: Total Time:
Macadamian Pineapple Bars
Base:
1 cup all purpose flour
1/2 cup sugar
1/2 cup butter or margarine
Filling:
1 8 oz. pkg. cream cheese, softened
2 tablespoons sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 8 oz. can crushed pineapple, well drained
1 cup coconut
1/2 cup chopped macadamia nuts
1 tablespoon butter or margarine, melted
Glaze:
1/2 cup powdered sugar
1/4 teaspoon rum extract
4 teaspoons milk
Heat oven to 350 degrees. In medium bowl, combine flour and 1/2 cup sugar and mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9 inch square pan. Bake at 350 degrees for 10 minutes.
Meanwhile, in small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk, vanilla and egg and beat until smooth. Stir in pineapple. Spread over partially baked base. In small bowl, combine coconut, nuts, and 1 tablespoon butter and mix well. Sprinkle evenly over pineapple mixture.
Bake at 350 degrees for 18 to 20 minutes, or until coconut is golden brown and filling appears set. Cool 1 hour or until completely cooled.
In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over cooled bars. Refrigerate 1 hour or until set. Cut into bars. Store in refrigerator.
Yields 36 bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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