Macadamia Nut Pina Colada Bars

Name: Macadamia Nut Pina Colada Bars
Prep time: 15 min
Total time: 1 h 55 min
Yield: 24
Ingredients: Bars; 1 cup (250 mL) crushed pineapple (juice drained and reserved); 1 cup (250 mL) all-purpose flour; 1/2 cup (125 mL) butter or margarine, softened; 3 tbsp (45 mL) icing sugar; 2 eggs; 1 cup (250 mL) granulated sugar; 3/4 cup (175 mL) chopped macadamia nuts; 1/2 cup (125 mL) flaked coconut; 1/4 cup (50 mL) all-purpose flour; 1/2 tsp (2 mL) baking powder; 1/4 tsp (1 mL) salt; 1/2 tsp (2 mL) rum extract; Pineapple Glaze; 1/2 cup (125 mL) icing sugar; 2 to 3 tsp (10 to 15 mL) reserved pineapple juice

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Prep 15 min
Total 1 hr 55 min
Servings 24

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These bars will help you imagine you're on a tropical island!

Created Sep 8, 2014

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Ingredients

Bars
1 cup (250 mL) crushed pineapple (juice drained and reserved)
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) butter or margarine, softened
3 tbsp (45 mL) icing sugar
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) chopped macadamia nuts
1/2 cup (125 mL) flaked coconut
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) rum extract
Pineapple Glaze
1/2 cup (125 mL) icing sugar
2 to 3 tsp (10 to 15 mL) reserved pineapple juice

Steps

1

Heat oven to 350ºF. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening or spray with nonstick cooking spray. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons icing sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
2

In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
3

Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
4

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.