Ingredients
Base:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
Filling:
- 8 ounce package cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- 8 ounce can crushed pineapple, well drained
- 1 cup flaked coconut
- 1/2 cup chopped macadamia nuts (or almonds)
- 1 tablespoon butter, melted
Glaze:
- 1/2 cup powdered sugar
- 3-4 teaspoons milk
- 1/4 teaspoon rum extract
Directions
- Heat oven to 350 F.
- Lightly spoon flour into measuring cup, level off.
- In medium bowl, combine flour and 1/2 cup sugar. With pastry blender or fork, cut in 1/2 cup butter until crumbly. Press in bottom of ungreased 9-inch square pan. Bake for 10 minutes.
- In a small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk, vanilla and egg. Beat until smooth. Stir in pineapple. Spread over partially baked base.
- In small bowl, combine coconut, nuts and 1 tablespoon melted butter. Sprinkle evenly over pineapple mixture. Return to oven and bake 18-20 minutes or until coconut is golden brown and filling appears set. Cool completely.
- In small bowl, combine all glaze ingredients. Drizzle over bars. Refrigerate until serving time. Enjoy!
Category:
A waste of good ingredients. I’ve been baking for over 50+ years, so this sounded like a winner to me. It’s an easy recipe and came together quick enough, but it’s lacking in flavor even with all of that cream cheese and pineapple. It required much more than 20 min. on the 2nd bake time. I kept adding more minutes because the middle obviously wasn’t set and was still giggly. I finally had to take it out because the coconut was beginning to burn. I waited for it to cool, drizzled the glaze (which was essentially tasteless and added nothing to the bars) and then cut into them. Undercooked, completely undercooked and liquidy. My oven is fine, by the way. It might be best to bake these bars until nearly done (5 min. to go), and then sprinkle the topping on and finish baking. ? I was so disappointed in this recipe. I don’t throw food away (although I would like to with this recipe), so I’m going to have to figure out something to do with it. Maybe blend it with ice cream and freeze it? Never again.