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.

Photo by Pamela C.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

32

bars

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

32

servings

Ingredients

  • 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

  • Visit GoBoldWithButter.com

  • 1

    tsp vanilla

  • 1

    large egg

  • 1 1/4

    c white chocolate

  • 1/2

    c sweetened flaked coconut

Directions

1 In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside. 2 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. 3 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. 4 Bake bars in a 350 degree oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean. 5 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! 6 Allow pan to cool completely on a wire rack. Cut into 32 bars.

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