- Crust:
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 2 tablespoons white sugar
- Topping:
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1/2 teaspoon rum extract
- 1/2 teaspoon salt
- 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
- 3/4 cup sweetened flaked coconut
- 1/2 cup chopped macadamia nuts
- Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon rum extract
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
- Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
- Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
- Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
- Drizzle glaze over cooled filling; cut into bars.
04/20/2018
recipepes.com
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