Pineapple Bars
Servings
Ingredients
- 1 can 8 oz. crushed pineapple in juice
- 3/4 cup sugar
- 1 tablespoon plus 3/4 cup flour
- 2 eggs
- 1/2 teaspoon each baking powder and salt
- 1 cup rolled oats
- 1/2 cup brown sugar packed
- 1/2 cup margarine melted
- 1/2 cup sliced natural almonds toasted
Instructions
- Combine undrained pineapple, 1/4 cup sugar and 1 Tbs. flour in saucepan; cook, stirring constantly, until mixture is thickened and clear. Lightly beat 1 egg; stir part of hot mixture into it, then mix with remaining hot mixture in saucepan. Cook, stirring, 2 minutes longer. Set aside. Mix 3/4 cup flour with baking powder, salt, oats, brown sugar and 1/4 cup melted margarine. Press into buttered 8-inch square pan; bake at 375 degrees, 10 minutes. Mix remaining 1/4 cup melted margarine, remaining egg and remaining 1/2 cup sugar with toasted almonds. Spread pineapple filling evenly over baked crust; spoon almond mixture over the top. Bake at 375 degrees, 30 minutes longer. Cool and cut into bars.
Forgot to rate the recipe! This is a 5 star recipe!
I made these for Shabbos with the following changes: I spread the crust ingredients onto a larger pan, 12×7.5 inches and doubled the amount of filling ingredients. I did not immediately put on the topping because the larger volume of filling would be thicker and I did not want the topping to sink down into it. I doubled the margarine, sugar and egg parts of the topping but instead of also doubling the almonds I added 1/2 cup of shredded sweetened coconut. AFTER I baked the pan WITHOUT any topping for about 15 minutes, I spread on the topping and continued baking until the top felt firm enough, about 15 to 20 minutes. It was fantastic! Next time I may try this with only coconut in the topping.