The Healthy My Ass Cookbook

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Other Cookie Recipes:

Black Forest Cookies

Chewy Cherry Almond Bars

Chocolate Chip Cookies

Cinnamon Crusties

German Chocolate Cookies

Honey Pecan Triangles

Magic Cookie Bars

Nut Butter Balls

Rice Krispies® Marshmallow Treats

Turtle Bars

Coconut Pineapple Nut Bars

A tropical chewy bar that makes me think of Hawaii.

Ingredients:

1 8-oz. pkg. Cream Cheese, softened
1 8-oz. can Crushed Pineapple in juice, well drained
1/2 cup Macadamia Nuts, chopped
1 cup Flour
1/2 cup Sugar
1/2 cup Butter, 1 stick, 1/4 lb.
2 Tbsps. Sugar
2 Tbsps. Milk
1 tsp. Vanilla
1 Egg
1 cup Coconut, flaked
1 Tbsp. Butter, melted
1/2 cup Powdered Sugar
1 Tbsp. Milk
1/4 tsp. Rum Extract

Directions:

Set the Cream Cheese out to soften.  Open the Crushed Pineapple and invert the can into a strainer to begin draining.  Chop and measure the Macadamia Nuts.  Preheat the oven to 350°F.

In a small mixing bowl, combine the Flour and Sugar.  Cut the 1/2 cup of Butter into the flour/sugar mixture with a pastry blender until crumbly.  Press this mixture evenly into the bottom of an ungreased 9" square baking pan.  Bake for 10 minutes.

Meanwhile, wipe out the bowl and cream together the Cream Cheese, Sugar, two tablespoons of Milk, Vanilla and Egg until smooth.  Remove the can from the pineapple and using the back of a spoon press out any remaining juice.  Stir the pineapple into the creamed mixture then spread evenly over the partially baked flour/sugar/butter mixture.

In a different small bowl, combine the chopped nuts with the flaked Coconut, then drizzle the one tablespoon of melted Butter over all.  Stir to blend well.  Sprinkle evenly over the cream cheese mixture and very lightly press down.  Return to the oven and bake for 20 minutes or until the coconut browns and the cream cheese appears set.

Cool completely.  Once cooled, in a 1 cup measuring cup, combine the Powdered Sugar, one tablespoon of Milk and the Rum Extract.  Drizzle over all then cut into 36 1.5" square bars (6 rows, 6 columns).  Refrigerate until serving and refrigerate leftovers.

Notes:

You can substitute Almonds for the Macadamia Nuts and if you do you might want to also consider substituting Almond Extract for the Rum Extract.

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Other Information:

Source: Patty Killeen, an AT&T employee of mine.

Times:
Preparation: 0:30
Bake: 0:20
Total: 4:00

Yield: 36 1.5" square bars
Servings: 36

Nutrition Facts per Serving:
110 Calories
7g Fat (58.7% calories from fat)
1g Protein
10g Carbohydrate
trace Dietary Fiber
21mg Cholesterol
56mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
0 Fruit
0 Non-Fat Milk
1 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.