Pineapple Bars Recipes

Steps:

• Pineapple Filling:
• Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
• Cook until thickened, cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Cream together shortening and sugar thoroughly.
• Stir in flour, baking soda and salt.
• Mix in rolled oats.
• Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
• Spread with cooled filling.
• Top with remaining crumb mixture, patting lightly.
• Bake 25 to 30 minutes, or until lightly browned.
• While warm cut into bars and remove from pan.

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

Steps:

• Sift together flour, baking soda and salt into bowl.
• In another bowl,cream the butter or shortening with the brown sugar.
• Mix in the flour mixture and the pineapple.
• Grease a 9 x 13 inch baking dish.
• Pour in batter, and bake at 350 degrees for 25 to 30 minutes.
• It's best when slightly underdone as it stays moist.
• Cool.
• Combine powdered sugar with pineapple juice.
• Spread icing,then cut into bars.

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda.
• Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
• Reserve 1 cup crumb mixture for topping.
• Press remaining crumb mixture evenly into bottom of prepared pan.
• Bake for 10 minutes.
• In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in remaining 1 cup flour.
• Stir in pineapple.
• Spread mixture evenly over baked layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Let cool completely before cutting into squares.
• Garnish with toasted flaked coconut, if desired.

Steps:

• For the filling, combine the sugar and cornstarch in a saucepan and mix well. Add the pineapple and its juice, and cook over medium heat until thickened, stirring constantly. Cool.
• For the crust, combine oatmeal, salt, brown sugar, flour, and baking powder together. work in butter until mixture is uniform.
• Reserve 1 1/4 cup of crumb mixture, and press the rest into an ungreased 9 x 13 pan, working up edges just slightly to help hold filling off of the edge of the pan.
• Pour filling over oatmeal mixture and spread evenly.
• Sprinkle reserved crumbs evenly over filling.
• Bake at 350 for 20 minutes. cool and cut into bars.

Steps:

• MIX: sugar and butter; ADD eggs, one at a time: beat well after each.
• ADD: flour; baking soda; salt, mix well.
• ADD pineapple and nuts.
• Mix well.
• Spray 9x13 pan, bake 350°F degrees, 45 minutes or golden brown.
• Sprinkle with powdered sugar.
• Cool, cut into bars.

Steps:

• Cut butter or margarine into flour with pastry blender or two knives.
• Add sour cream and vanilla.
• Mix well and refrigerate 2 hours.
• Meanwhile, cook pineapple, sugar, and cornstarch over medium heat stirring constantly until thick and clear.
• Preheat oven to 325 degrees.
• Roll out half of the dough and place in the bottom of a jellyroll pan.
• Add cooled filling and spread over dough.
• Cover with remaining rolled out dough.
• Bake at 325 degrees for 55 minutes or until golden brown.
• Sprinkle with confectioners sugar.
• Cut in 70 squares.
• Refrigerate if not used within a short period of time.