Cookies & Dessert Bars

Pineapple Dream Squares


No stick cooking spray
1 1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) brown sugar, lightly packed
1/2 cup (125 mL) butter or margarine, softened

3 eggs
1 cup (250 mL) flaked coconut
3/4 cup (175 mL) lightly packed brown sugar
1/2 cup (125 mL) corn syrup
1 can (14 oz/398 mL) crushed pineapple, well drained
2 tbsp (30 mL) butter or margarine, melted
1 tsp (5 mL) vanilla extract


Base - Preheat oven to 350°F (180°C). Spray a 9-inch (23 cm) square pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12 to 15 minutes. Cool slightly.

Topping - In a medium bowl, whisk eggs just until blended. Stir in remaining ingredients. Spread over base. Bake until topping is set but still soft in center, 40 to 45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.

Makes 16 squares.

Variation: Melt 2 squares semi-sweet chocolate with 1 tsp (5 mL) corn or canola oil. Drizzle over cooled squares. Let chocolateset before cutting into squares.

Preparation: 10 minutes
Cooking: 1 hour

Nutrients per serving:

Calories: 250
Carbohydrates: 39 g
Protein: 3 g
Fat: 10 g
Sodim: 110 mg