Pineapple Right-Side-Up Cookie Bars |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is another Hannah Swensen recipe from the book Fudge Cupcake Murder by Joanne Fluke. Enjoy! Ingredients:
2 cups flour |
1 cup butter, softened |
1/2 cup white sugar |
4 beaten eggs |
1/2 cup white sugar |
1/2 cup frozen pineapple concentrate |
1/2 cup crushed pineapple, drained |
1/2 teaspoon salt |
1 teaspoon baking powder |
4 tablespoons flour |
Directions:
1. Dump the pineapple in a strainer and let it drain while you cream the butter and sugar.
2. Add the flour and mix well. (you can do this in a food processor with hard butter cut into chunks and the steel blade).
3. Spread mixture out in a greased 9x13 inch pan and press it down evenly with your hands.
4. Bake at 350 degrees for 15-20 minutes. Remove from oven, but do not turn the oven off.
5. Mix the eggs with sugar.
6. Add pineapple concentrate and drained pineapple, mix.
7. Add salt and baking powder and stir it all up.
8. Add the flour and mix thoroughly. It will be runny, it will set in the oven.
9. Pour this mixture on top of the pan you just baked and stick it back in the oven.
10. Bake at 350 degrees for another 45-50 minutes.
11. Remove from oven and cool thoroughly.
12. Sprinkle with a little powdered sugar and cut into brownie-sized bars.
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