buttery pineapple bars

by tijuana, 07/28/2013

another guys night has come upon me, and i am going to try something different. i know i have a LOT if chocolate desserts up my sleeve, so i wanted to go fruity. i happened to have a lot of canned pineapple in my pantry, so i knew i would experiment with it right away. during the summer, you always see lemon bar recipes floating around. i thought i would create a spin off of those lemon bars using pineapple. there is a tad bit of butter in this recipe, which makes them super soft and decadent. okay, there is a lot. but it is okay to splurge every now and then, right? well, dive-in to these bars and don't look back. 🙂

total Time: 01h 30min
prep time: 30 minutes
cook time: 60 minutes
yield: 9 servings

ingredients:

- for the crust
2 cups flour -
1 cup old fashioned oats -
1 cup brown sugar -
1/2 teaspoon salt -
1 teaspoon baking powder -
1 and 1/2 stick of butter - softened
- pineapple filling
1/2 cup butter (1 stick) - softened
1 cup sugar -
2 eggs -
1 cup flour -
1 (8 ounce) can crushed pineapple - i used pineapple chunks then pulsed them into pieces with the juice
- topping
1/4 cup powdered sugar -

instructions:

preheat the oven to 350 degrees. line an 9x9 baking pan with aluminum foil. spray lightly with cooking spray.
a large bowl, mix the ingredients for the crust until crumbly and butter is incorporated evenly.

pour the crust ingredients into pan and press into an even layer.

place into the preheated oven for 10 minutes until hardened.
in another bowl, cream the butter and sugar until fluffy.

add in each egg, blending in each one individually.

mix in the crushed pineapple.

sprinkle in the flour, gradually mixing it in until combined. the mix may look curdled, but it is fine.

pour the pineapple filling over the crust. smooth into an even layer.

bake in the oven for 45 - 50 minutes or until lightly browned and toothpick inserted comes out clean. let the bars cool. lift the bars out of the baking dish using the aluminum foil handles.