Caramelized Pineapple Shortbread Bars
This is a nod to the beloved lemon bars that pop up at every BBQ from May until August. The bright and chewy bars are always a favorite. I love to caramelize pineapple and serve it on top of pound cake. I thought why not see if I can that perfect flavor into one jammy bar bite! And that is exactly what this recipe does. It is warmer but not necessarily “tropical” like typical pineapple desserts. The simple shortbread crust holds it all together, and a sprinkle of powdered sugar makes it pretty.
Caramelized Pineapple Shortbread Bars
ingredients
For the shortbread crust:
1 cup flour
1/2 cup unsalted butter, softened
1/3 cup powdered sugar
For the pineapple filling:
3 tbsp unsalted butter
1 1/2 cup chopped pineapple
¼ cup brown sugar
1 cup sugar
3 tbsp flour
2 eggs
1 tbsp maple syrup
½ tbsp orange juice (freshly squeezed)
½ tsp baking powder
¼ tsp salt
instructions
1. Preheat oven to 350 degrees, prepare an 8×8 baking pan with parchment paper that hangs over the edges.
2. Meanwhile, heat the 3 tablespoons of butter over a medium high flame, once melted add in the pineapple, letting it saute for about 5 minutes, then sprinkle brown sugar over top, stir gently. Let saute for another 7-12 minutes until pineapple pieces become golden brown around the edges. Remove from heat and reserve.
3. In a medium size bowl combine flour, powdered sugar and butter. As you mix it will form a “dough.” Press mixture into the bottom of the prepared pan in an even layer. You may have to wet a rubber spatula or your fingers, to help push the dough out to the edges.
4. Bake in the oven until golden, about 18-20 minutes. Remove from oven.
5.In a blender, add the pineapple mixture, sugar, flour, eggs, maple syrup, orange juice, baking soda, and salt. Pulse until well combined and frothy. Pour into the baked shortbread crust and place back in the oven for 25 minutes, until the center is no longer jiggly.
6.Let cool completely before cutting into it, serve squares with powdered sugar dusted over top if desired.
RECIPE NOTES: