Macadamia Nut Piña Colada Bars

 

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.