Macadamia Nut Piña Colada Bars

By dawn716

Ingredients

• 1 1
• can (8 ounces) crushed pineapple
• 1 1
• cup Gold Medal® all-purpose flour
• 1/2 1/2
• cup butter or margarine, softened
• 3 3
• tablespoons powdered sugar
• 2 2
• eggs
• 1 1
• cup granulated sugar
• 3/4 3/4
• cup chopped macadamia nuts
• 1/2 1/2
• cup flaked coconut
• 1/4 1/4
• cup Gold Medal® all-purpose flour
• 1/2 1/2
• teaspoon baking powder
• 1/4 1/4
• teaspoon salt
• 1/2 1/2
• teaspoon rum extract
• 1/2 1/2
• cup powdered sugar
• 2 2
• to 3 teaspoons reserved pineapple juice

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.

In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.

Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.

In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.

Makes
2 dozen bars