Pineapple nut bars

Yield: 16 Servings

Measure Ingredient
1 cup Plain flour
½ cup Sugar
½ cup Margarine or butter
1 pack (8-oz) cream cheese; softened
2 tablespoons Sugar
2 tablespoons Milk
1 teaspoon Vanilla
1 \N Egg
1 can (8-oz) crushed pineapple; well drained
1 cup Flaked coconut
½ cup Chopped almonds or macadamia nuts
1 tablespoon Butter; melted
½ cup Powdered sugar (up to)
4 tablespoons Milk
¼ teaspoon Rum extract

CRUST

FILLING

TOPPING

GLAZE

Crust: Combine flour and sugar. Cut in butter until cumbly. Press into bottom of 9-inch square pan. Bake at 350 degrees for 10 minutes.

Filling: Combine cream cheese, sugar, milk, vanilla and egg. Beat until smooth. Stir in pineapple. Spread over crust.

Topping: Combine coconut, nuts and butter. Sprinkle over mixture in pan.

Bake 18-20 minutes until coconut is golden brown and filling appears set.

Cool completely.

Glaze: Combine glaze ingredients and drizzle over bars. Refrigerate until ready to serve. Cut in squares. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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