I woke up early on a Saturday morning….like way too early! Of course Mr. Laughing Spatula was already up and out, putting gas in all the cars. You see, Mr. LS takes very good care of his girls. Every weekend he fills up our cars and washes them. Our ‘little girl’ is 24, engaged and he still takes care of her (and me for that matter). So the least I can do is make him something sweet. Right? I mean, it’s not for me? It’s simply to show my appreciation. You buying this?
We have all been dieting, so there isn’t much in the house as far as goodies go, so I had to go in deep…deep into the bowels of the pantry to find something…anything! Right when I thought I’d come out empty handed, my chubby little fingers wrapped around a can of crushed pineapple! Okay! I shouted…I can do something with this!!
I remembered a recipe for Blueberry Pie Bars that I posted last year. I never thought they got the attention they deserved…quite frankly the picture wasn’t one of my best. But the flavor was fantastic and why couldn’t I substitute Pineapple?
So before he could say ‘filler up bud’ and return back home…I banged out these lovely pineapple bars! You can make these with or without the coconut drizzle but it really kicks up the flavor. You should have some coconut extract in your pantry – left over from the Coconut Sheet Cake that you made. 🙂
Still craving a quick and easy sweet! Try these Cherry Pie Bars!
- Crust and Topping
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- pinch salt
- 1 1/2 sticks cold butter cubed
- 2 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 cup sour cream
- pinch salt
- 1 16 oz can crushed pineapple - drained
- Coconut Drizzle
- 1 cup confectioners sugar
- 2 tablespoons half and half
- 1 teaspoon coconut extract
Spray 9×13 glass baking dish with non stick spray.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of the topping mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in pineapple
When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool for 15 minutes.
Using a fork - drizzle glaze mixture over bars.