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| 1 | can (8 ounces) crushed pineapple |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, 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 Gold Medal® 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 |
| 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. |
| 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. |
|
| Paper umbrellas and mini blow-up palm trees make great party decor for an island party. |
Nutrition Information:
160 ( 70); 8g ( 3g, ncg); 30mg; 70mg; 20g ( 1g, ncg); 2g 2%; 0%; 0%; 2% 1 ; 0 ; 0 ; 1 1/2 nc