Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 3/4 cup cold unsalted butter cubed
- 1 cup crushed pineapple well-drained
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a 9×13 baking pan with parchment paper.
- Make the crust: In a bowl, mix together 1 1/2 cups flour, 1/2 cup sugar and salt. Cut in cold butter until crumbly. Press evenly into the prepared pan.
- Bake crust for 15 minutes until lightly golden. Allow to cool slightly.
- Make the pineapple filling: In a bowl, whisk the eggs and 1 cup sugar until smooth. Mix in 1/4 cup flour, baking powder and vanilla. Fold in the drained crushed pineapple.
- Pour the pineapple filling evenly over the crust. Bake for 25-30 minutes until set on the edges.
- Allow bars to cool completely in pan. Once cooled, dust generously with powdered sugar before slicing into squares.
Notes
For extra tropical vibes, add 1/2 cup shredded coconut to the filling.
Garnish bars with pineapple slices or toasted coconut if desired.
Bars can be refrigerated for up to 5 days. Allow to come to room temp before serving.
Garnish bars with pineapple slices or toasted coconut if desired.
Bars can be refrigerated for up to 5 days. Allow to come to room temp before serving.