#861 - Pina Colada Bars

(by Shirley McNevich)

1 - 8oz. can Dole crushed pineapple (drained but reserve juice)
1 cup flour + 1/4 cup flour
1/2 cup softened butter
3 TBSP Domino's powdered sugar
2 eggs
1 cup white sugar
3/4 cup chopped macadamia nuts
1/2 cup Baker's angelflake coconut
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. rum extract (optional)
Glaze: 1/2 cup Domino's powdered sugar, 3 tsp. of reserved pineapple juice

Drain the pineapple but save the juice for later. In a large bowl add 1 cup flour, softened butter, 3 TBSP powdered sugar--stir with a wooden spoon until flour is wet. Spray an 8 x 8 square pan with Pam and press the flour mixture into the bottom the the pan. Bake at 350 degrees for 10 minutes--remove from oven and set aside. In a separate bowl, beat the eggs with a whisk. Add the drained pineapple, white sugar, macadamia nuts, coconut, baking powder, salt, rum extract, and 1/4 cup flour--stir until well mixed. Spread the pineapple mixture on top of the baked crust in the pan. Bake at 350 degrees for 25-30 minutes--it should be golden brown. Cool completely, then glaze: in a bowl add 1/2 cup powdered sugar, 3 tsp. pineapple juice--stir. If glaze is too thick add more pineapple juice. If glaze is too runny add a little more powdered sugar. Drizzle glaze over the top. Refrigerate, then cut into bars or squares.