Pineapple Cream Cheese Bars with Coconut
Put on the Jimmy Buffet and kick back with these yummy dessert treats that have so much awesome flavor and nostalgic appeal. A buttery shortbread crust is the base for the scrumptious pineapple and cream cheese filling.
For the Crust:
2 cups all-purpose flour
12 tablespoons butter ((1 1/2 sticks), slightly softened)
1/2 cup granulated sugar
For the Filling:
12 ounces cream cheese (room temperature)
1/4 cup granulated sugar
2 teaspoons vanilla
2 large eggs
1 large (20 ounces) can crush pineapple (well-drained)
For the Topping:
1 1/3 cup/3 1/2 ounces coconut (flaked sweetened)
1 cup pecans (finely chopped)
4 tablespoons butter (melted)
Preheat oven to 350 F.
Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray. In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt. With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly. Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer. Bake the crust in the preheated oven for 12 minutes.
Drain pineapple well in a colander; set aside. In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth. Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.
In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter: sprinkle evenly over the pineapple and cream cheese layer. Bake for 20 to 25 minutes, or until coconut is browned and filling is set.
Chill thoroughly before cutting into squares. Serve and enjoy!