Pineapple Shortbread Pecan Bars (Printable Version)
# What You’ll Need:
→ Bottom Layer
01 -
½ cup butter, melted (one stick)
02 -
¼ cup sugar
03 -
1 ¼ cups flour (168 grams)
→ Top Layer
04 -
2 large eggs, beaten
05 -
½ cup brown sugar, packed
06 -
1 cup drained crushed pineapple, juice reserved
07 -
½ cup pecans, chopped
08 -
2 tablespoons flour
09 -
½ teaspoon baking powder
10 -
¼ teaspoon salt
→ Icing
11 -
1 ½ cups powdered sugar (170 grams)
12 -
½ cup butter, softened
13 -
2 tablespoons pineapple juice
# Steps to Follow:
01 -
Preheat oven to 350°F. Coat a 9x9-inch baking pan with cooking spray and line with parchment paper.
02 -
In a bowl, combine melted butter, sugar, and flour. Mix until crumbly and press into the pan. Bake for 10-15 minutes until golden brown. Let cool slightly.
03 -
In a bowl, mix beaten eggs, brown sugar, crushed pineapple (drained), pecans, flour, baking powder, and salt. Pour over the cooled bottom layer. Bake for 20-25 minutes until set. Let cool completely.
04 -
Beat powdered sugar, softened butter, and pineapple juice until smooth. Adjust consistency with extra powdered sugar or juice as needed. Spread over cooled bars.
05 -
Refrigerate for 1 hour until icing sets.
06 -
Remove from pan, cut into 24 squares, and serve.
# Additional Notes:
01 -
Line the baking pan with parchment for easy removal.
02 -
Save the pineapple juice for the icing.
03 -
Ensure the bars are completely cooled before icing.
04 -
Add shredded coconut for extra flavor.
05 -
Refrigerate leftovers in an airtight container for up to 1 week.