Tropical Pineapple Bars Recipes

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS

Steps:

• Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
• To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
• Reserve 3/4 cup of this mixture; set aside.
• Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
• Bake for 10 minutes. While crust bakes, make the filling.
• In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
• Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
• Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
• Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
• Bake for about 35 minutes, or until edges and top are set.
• Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

PINEAPPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease your 9 x 13 baking pan with butter or use non-stick cooking spray.

TROPICAL PINEAPPLE BARS

Steps:

• Preheat oven to 350° F. Lightly spray a 15×10″ baking pan with nonstick spray.
• Press cookie dough onto bottom of pan, top evenly with the sweetened condensed milk, candied pineapple, white chocolate pieces, coconut and macadamia nuts, press firmly into cookie dough. Bake 18-25 minutes or until lightly brown.
• Cool in pan, cut into bars.

TROPICAL PINEAPPLE SCONES

Steps:

• Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender or 2 forks until mixture resembles coarse crumbs.
• Make a well in center and then stir in the pineapple with liquid and vanilla. Blend until dry ingredients are just moistened and stick together.
• On a floured work surface, gently knead pat dough to 1/2 inch thickness. Cut with floured 2 to 3 inch biscuit cutter (mine was 2.5"). Place on the prepared baking sheet.
• Brush the tops of scones with milk or cream. Sprinkle nuts over scones. Bake 12 to 15 minutes.

TROPICAL ROADIE BARS

Steps:

• Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
• Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
• In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
• Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
• Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.