Pineapple Bliss Bars (Print Version)
# Ingredients:
→ Shortbread Base
01 -
3/4 cup unsalted butter, chilled and cubed
02 -
1/2 cup white sugar
03 -
1 1/2 cups of plain flour
04 -
1/4 teaspoon fine salt
→ Pineapple Layer
05 -
2 eggs, large size
06 -
1/4 cup plain flour
07 -
1 teaspoon pure vanilla
08 -
1/2 teaspoon baking powder
09 -
1 cup sugar
10 -
1 cup of well-drained, crushed pineapple
→ Dusting Top
11 -
Powdered sugar for sprinkling on top
# Instructions:
01 -
Turn on the oven to 350°F. Line a 9×13 pan with parchment paper.
02 -
Combine flour, sugar, and salt in a bowl. Add the butter cubes and mix until crumbly. Press into the lined pan evenly.
03 -
Pop the crust into the oven for about 15 minutes until it starts getting golden. Let it cool down a bit.
04 -
Crack and whisk the eggs with sugar in a bowl until it’s smooth. Add flour, baking powder, and vanilla, then mix. Fold in the crushed pineapple last.
05 -
Spread the pineapple mixture over the slightly baked crust. Bake for 25-30 minutes until the edges are firm.
06 -
Leave the pan to cool all the way. Once cool, cover the top with powdered sugar and slice into neat squares.
# Notes:
01 -
For more tropical flair, toss 1/2 cup shredded coconut into the mix with the pineapple filling.
02 -
Top each square with a slice of pineapple or a sprinkle of toasted coconut if you'd like.
03 -
These keep well in the fridge for up to five days. Let them warm up to room temp before serving.