This is a recipe I made a while ago for the bake sale, and just haven’t posted it yet. I wanted to quickly add the recipe though cause it was really yummy. Mostly these bar’s are made a lot like a lemon square with the fluffy crust on the bottom and the egg mixture on top. I loved the crust. To me the crust is what makes or brakes most desserts, and the crust on this dessert is really yummy. These bars do have a lot of textures going on, which was a little bit of a deterrent from the overall flavor, but they were still pretty yummy. The only thing that I really was disappointed with is the fact that the bars were missing that creamy aspect. Whenever I order a Pina Colada, I expect it to be creamy with some whip cream on top.
These bars were missing that for me. So to solve that problem after I drizzled the glaze over the the bars, I melted some white chocolate and drizzled that over the glaze. I almost wish that there was also like 1/2 cup of white chocolate chips in with the topping over the crust, but the white chocolate on top at least added some of the flavors and textures that I felt like the bars were missing. Overall, these were fun and different so I would definitely recommend them.
Estimated Cooking Time: About 45 minutes.
- 1 can (8 ounces) crushed pineapple
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 3 tablespoons powdered sugar
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup chopped macadamia nuts
- 1/2 cup flaked coconut
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon rum extract
- 1/2 cup powdered sugar
- 2 to 3 teaspoons reserved pineapple juice