Island Cookie Bars
This was a HUGE crowd-pleaser. Jam-packed with peanut-y flavor, they were a unanimous hit with everyone on the Crew. We had success making these with regular pastry flour in place of the whole wheat pastry which can be a little harder to find.
- 1 3/4 c whole-wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c sugar
- 1/2 c brown sugar, firmly packed
- 3/4 c natural peanut butter
- 1/4 c crushed pineapple, juices drained
- 2 Tbsp butter
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- 1 tsp vanilla
- 1 large egg
- 1 1/4 c white chocolate
- 1/2 c sweetened flaked coconut
Preparation time 20mins
Cooking time 45mins
In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 C of the white chocolate chips, saving remaining 1/4 C.
With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
Bake bars in a 350 degree oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut!
Allow pan to cool completely on a wire rack. Cut into 32 bars.