These ROCK!! The only changes I made to the ingredients were to add 1 TBL. lemon juice to the filling, and 1 TBL. vanilla to the crust/topping. I have NO idea how this is supposed to fit in to a 13 by 9; I sure didn’t have enough stuff, so I stuck it in an 8 by 8 pan and they came out SO yummy! I will ABSOLUTELY make these again.
Pretty good. I’d recommend using pineapple juice or some kind of citrus juice instead of 1 cup of water. I also added cinnamon and used margarine instead of shortening
I read the reviews before i made this dessert. I used fresh pineapple(about 2 Cups). i used my chopper to chop my pineapple, and used all the juice from that (4-6 oz).
I also added lemon extract to filling and vanilla extract to crumb. I say crumb, but it came out more like a cookie topping (maybe because i used more oats and also used marg instead of shortening) Oh, i omitted the salt and water all together. They came out amazing! My daughter and grndkids LOVED them!
Crust and Topping
1½ cups all purpose flour
½ cup sugar
1½ sticks cold butter (cubed)
1 cup sugar
? cup all purpose flour
½ cup sour cream
1 16 oz can crushed pineapple – drained
1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract
Spray 9×13 glass baking dish with non stick spray.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of the topping mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in pineapple
When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool for 15 minutes.
Using a fork – drizzle glaze mixture over bars.