Pineapple nut bars
16 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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, .