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Pineapple desserts serve up a taste of the tropics, no matter where you live. Crushed pineapple fills this tangy, buttery bar.
Heat oven to 350°F. Combine all crust ingredients in medium bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 cup; set aside.
Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Bake 10 minutes.
Meanwhile, stir together 1/2 cup sugar and cornstarch in 2-quart saucepan. Add pineapple and lemon juice; mix well. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture is thickened. (Mixture will be very thick.)
Spoon filling over hot, partially baked crust; sprinkle with reserved crumbs. Top with almonds. Continue baking 15-20 minutes or until lightly browned. Cool completely. Cut into bars.
Dietary Fiber: <1g
I think this recipe would do better in an 8x8 or 9x9 pan. Tastes good though. Had to make extra dough.
I was disappointed. I loved the idea of a pineapple cookie--my Dad's favorite. But, like another reviewer, I thought the crust was too thin and it broke apart easily. I thought there was not enough filling, and it was gummy. I will try this again--after all, pineapple is Dad's favorite, but I will use a smaller pan, maybe 9x9, and not drain the pineapple, for a thick, but not gummy, filling. I'll keep you posted.
I made this cookie recipe and my family and I loved it. It's easy, fresh tasting and elegant looking. A keeper.
I find I have to double the crust and filling amounts to make a normal size bar. I also replace the nuts with coconut. But the pineapple is tops with me.
These bars are delicious.I get compliments everywhere I take them and everyone either wants the recipe or they want to me make a batch just for them. Plus I like that it's an easy to follow recipe that doesn't need fancy equipment to make. If you like pineapple and shortbread you'll like these. They're great served cold or at room temp.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2804
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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