Pineapple Bliss Bars
These Pineapple Bliss Bars feature a buttery shortbread crust, a chewy tropical center filled with coconut and pineapple, and a golden crumb topping. A sturdy and delicious dessert perfect for any summer gathering.
Equipment
- 13 x 9-inch baking pan
- large bowl
- Pastry blender
- Electric Mixer
Ingredients
- 3 1/2 c. all purpose flour, divided
- 1 c. sweetened flaked coconut
- 1 c. firmly packed brown sugar
- 1 tsp. baking soda
- 1 c. butter, divided
- 1 c. sugar
- 3 large eggs
- 1 (20 oz.) can crushed pineapple, drained well
- Garnish: toasted flaked coconut
Instructions
Prep the Pan and Build the Crumb Base
- Preheat your oven to 350 degrees F and lightly grease a 13 x 9 inch baking pan.
- In a large bowl, whisk together 2 1/2 cups of the flour, the flaked coconut, brown sugar, and baking soda.
- Use a pastry blender or two knives to cut in 1/2 cup of the butter until the mixture is sandy and crumbly.
- Set aside 1 cup of this crumb mixture to use as the topping later. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan.
Pre-Bake the Crust
- Bake the crust for 10 minutes until it is lightly set. This prevents the filling from making the base soggy.
Mix the Filling
- In a medium bowl, beat the remaining 1/2 cup of butter and the white sugar with an electric mixer until creamy and light.
- Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter.
- Gradually stir in the remaining 1 cup of flour until blended, then fold in the well-drained crushed pineapple.
Assemble and Bake
- Spread the pineapple filling evenly over the warm, pre-baked crust, reaching all the way to the edges.
- Sprinkle the reserved 1 cup of crumb mixture over the top of the filling.
- Bake for 25 minutes, or until the center is set and a wooden pick inserted comes out clean.
- Garnish with toasted flaked coconut and allow the bars to cool completely in the pan before slicing into squares.
Notes
Storage Tip: These bars keep best when stored in an airtight container in the refrigerator for up to 5 days, which helps maintain their chewy texture.
Freezing Instructions: Wrap individual bars tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Pro Tip: For the cleanest slices, chill the bars thoroughly and wipe your knife clean with a warm, damp cloth between each cut.
Pineapple Prep: Ensure you drain the canned pineapple aggressively by pressing it in a fine-mesh sieve to prevent a soggy base.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.