Betty Crocker Brunch - (Page 91) desserts Do-AheAD Macadamia Nut Piña Colada Bars Prep Time: 25 Minutes Start to Finish: 2 Hours Servings: 24 bars BarS 2. In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes. 3. In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and remaining ingredients except glaze. Spread over partially baked crust. 4. Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 1 hour. 5. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows. High altitude (3500-6500 ft): In step 2, bake 15 minutes. Nutrition Information Per Serving: 1 bar: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 30mg; Sodium 70mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 2g 1 1 ½ 3 2 1 ¾ ½ ¼ ½ ¼ ½ can (8 oz) crushed pineapple cup Gold Medal® all-purpose flour cup butter or margarine, softened tablespoons powdered sugar eggs cup granulated sugar cup chopped macadamia nuts cup flaked coconut cup Gold Medal® all-purpose flour teaspoon baking powder teaspoon salt teaspoon rum extract PineaPPle Glaze ½ cup powdered sugar 2 to 3 teaspoons reserved pineapple juice 1. Heat oven to 350°F. Grease bottom and sides of 8- or 9-inch square pan with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze; set aside. Tip » how-to To make cutting the bars easier, line the pan with foil. After the bars are baked and cooled, lift them out of the pan with the foil.
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