Yum! Pineapple Bliss Bars are like a tropical, sweet, chewy dessert—perfect if you want something fruity and indulgent. Here’s a straightforward recipe:
Pineapple Bliss Bars
Makes: 12–16 bars
Ingredients:
For the base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the topping:
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional, like pecans or walnuts)
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease it.
- Make the base:
- In a large bowl, mix melted butter with granulated and brown sugar until smooth.
- Add eggs and vanilla, whisking until combined.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet until a thick batter forms.
- Assemble:
- Spread half of the batter into the prepared pan.
- Spread crushed pineapple evenly over the base.
- Drop spoonfuls of the remaining batter over the pineapple, gently spreading if needed.
- Sprinkle shredded coconut and nuts on top (if using).
- Bake:
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool and serve:
- Let bars cool completely in the pan before slicing into squares.
💡 Tips:
- Make sure to drain the pineapple well, or the bars will be too soggy.
- For extra tropical flavor, add a teaspoon of lime zest to the batter.
- Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
If you want, I can also give a no-bake version that’s even faster and just as tropical and chewy.
Do you want me to share that version too?
