 | | Directions |
- Heat oven to 350°.
- Grease bottom and side of a 9x13 pan.
- Drain pineapple, reserve juice.
- In a medium bowl mix flour, butter and powdered sugar until well combine and crumbly.
- Press in the pan and bake for 10 minutes.
- In same bowl, beat eggs with a wire whisk until blended.
- Stir in pinapple, nuts, coconut, 1/2 cup flour, baking powder, cream cheese, salt and rum extract.
- Spread over partially baked crust.
- Return to the oven and bake for 30-40 minutes or until golden brown.
- Cool completely before frosting.
- In a small bowl, mix frosting ingredients until smooth.
- You can thin it out with more pineapple juice if you want it to be more like a glaze and not as thick as a frosting.
- Glaze or frost the bars and allow to set before serving.
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Prep Time: 15 minutes
Container: medium bowl, small bowl, 9x13 pan
Servings: 20
|  | | Ingredients | | | |
| - | | BARS: |
| - | | 20 ounces can crushed pineapple, drained - reserve juice |
| - | | 2 cups flour |
| - | | 1 cup butter or margarine - softened |
| - | | 6 tablespoons powdered sugar |
| - | | 4 eggs |
| - | | 2 cups sugar |
| - | | 1 cup pine nuts - toasted and chopped, can also use macadamia nuts |
| - | | 1 cup flaked coconut |
| - | | 1/2 cup flour |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon rum extract |
| - | | 4 ounces cream cheese - softened and chunked |
| - | | FROSTING: |
| - | | 1/2 cup powdered sugar |
| - | | 7 tablespoons reserved pineapple juice - or more if desired |
| - | | 4 ounces cream cheese - softened |
| - | | 1/2 teaspoon rum extract |
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