Description
Delight in these Pineapple Bars with a luscious cream cheese filling and a crunchy pecan shortbread crust, topped with a rich coconut and browned butter drizzle. Perfectly balanced between tangy pineapple and sweet vanilla, these bars offer a tropical twist on a classic dessert that’s ideal for any occasion.
Ingredients
Crust & Topping
- 1½ cups all-purpose flour (192g)
- ¾ cup granulated sugar
- ¾ cup salted butter, cold and cubed
- ½ cup chopped pecans
Filling
- 8 oz cream cheese, softened to room temperature
- 2 tbsp granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 8 oz crushed pineapple, well drained (about ¾ cup)
Icing
- 3 tbsp unsalted butter, cubed
- ¾ cup powdered sugar (180g)
- 1 tsp coconut extract
- 1 tbsp whole milk (or more as needed)
Instructions
- Prepare the Pan: Preheat your oven to 350 °F (175 °C). Line an ungreased 8×8 inch baking pan with parchment paper, ensuring an overhang on the sides for easy removal of the bars after baking.
- Make Crust and Topping: In a mixing bowl, combine the flour, granulated sugar, cold cubed salted butter, and chopped pecans. Use your hands or a pastry cutter to mix until the mixture becomes crumbly and well combined. Remove about one-third of this mixture and place it in the refrigerator to chill for the topping. The remaining mixture will be pressed into the pan.
- Press Crust: Evenly press the remaining shortbread mixture into the prepared baking pan to form the crust. Set aside while you prepare the filling.
- Prepare Filling: In a bowl, beat the softened cream cheese until smooth and creamy. Add the 2 tablespoons of granulated sugar, the egg, and vanilla extract, mixing until fully incorporated. Gently fold in the well-drained crushed pineapple, ensuring even distribution.
- Assemble and Bake: Spread the cream cheese and pineapple filling evenly over the shortbread crust. Crumble the reserved chilled shortbread mixture evenly over the filling layer. Cover the pan loosely with aluminum foil and bake for 25 minutes.
- Finish Baking: Remove the foil and continue baking the bars for an additional 20 to 25 minutes or until the crumb topping turns a golden brown color. Remove from the oven and allow the bars to cool completely in the pan.
- Make Browned Butter Icing: To brown the butter, melt the cubed unsalted butter in a light-colored sauté pan over medium-high heat. Stir constantly and watch for the milk solids at the bottom to turn a deep golden brown and smell nutty, which will take just a few minutes. Immediately remove from heat and pour the browned butter into a medium heat-proof bowl, scraping in the browned bits. Let cool slightly.
- Mix Icing: Whisk together the browned butter, powdered sugar, coconut extract, and whole milk until smooth. Adjust the consistency by adding more powdered sugar if too thin, or more milk if too thick.
- Drizzle and Set: Drizzle the coconut browned butter icing over the cooled pineapple bars evenly. Allow the icing to set before using the parchment paper overhang to lift the bars from the pan.
- Serve: Cut into 16 squares and serve. Enjoy the tropical, creamy, and crunchy combination that these pineapple bars offer!
Notes
- Make sure to drain the crushed pineapple very well to avoid a soggy filling.
- Chilling the reserved shortbread topping helps maintain its crumbly texture after baking.
- Use a light-colored pan for browning butter to better observe the color change and prevent burning.
- The bars are best stored in an airtight container in the refrigerator and can last up to 4 days.
- Bring to room temperature before serving for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
