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Pineapple Bars

Laughing Spatula

Yancy Kitchen Registry

Prep 20 min  |  Cook 50 min  |  Total 1 hr 10 min  |  ~170 kcal/bar  |  By Kathi & Rachel  |  Near-5-star rating on source card (no vote count printed)

Batch Size

24 bars

Ingredients

QtyUnitIngredientNotes

Registry Pick:

PJ compared three pineapple bar candidates for maximum pineapple flavor, sweetness balance, and (most importantly) not turning out runny. This Laughing Spatula version was the winner: it uses a full 20 oz can of crushed pineapple, and its crust-plus-reserved-crumb structure holds together cleanly with no complaints of a gooey or runny filling.

Instructions

  1. Preheat & Prep: Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick spray.
  2. Make Crust & Topping:
    1. Add all crust ingredients to a bowl and combine until crumbly.
    2. Remove 1 cup of the crust mixture and set aside.
    3. Pour the remaining mixture into the bottom of the baking dish and gently press until even.
  3. Par-Bake: Bake for 10 minutes while preparing the filling.
  4. Make Pineapple Filling:
    1. In a medium bowl, gently combine all filling ingredients until the flour is fully incorporated.
    2. Pour into the warm crust and top with the reserved 1-cup crumb mixture.
  5. Bake: Bake at 350°F for 40-50 minutes, or until the center is firm to the touch and the edges are slightly brown. Remove from oven and let cool completely.
  6. Drizzle: Combine all drizzle ingredients until smooth and drizzle onto the cooled bars.
  7. Store: Refrigerate leftover bars for 3-4 days, or freeze for up to 3 months.