Ingredients
16
16 servings
- •1 cup all-purpose flour
- •½ cup butter, softened
- •2 tablespoons white sugar
- •½ cup firmly packed brown sugar
- •2 eggs
- •½ teaspoon rum extract
- •½ teaspoon salt
- •1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
- •¾ cup sweetened flaked coconut
- •½ cup chopped macadamia nuts
- •1 cup confectioners' sugar
- •½ teaspoon rum extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
- Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
- Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
- Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
- Drizzle glaze over cooled filling; cut into bars.
Nutritional Facts
Per 16 servings
- Calories: 206
- Carbohydrate: 27g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 20g
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