Classic Pineapple Bars – If you’re craving a delightful dessert. That’s bursting with tropical flavor. Look no further than this Classic Pineapple Bars Recipe. With a buttery base. A sweet pineapple-pecan filling. And a luscious pineapple icing. These bars are sure to become a family favorite.
The first time I made these Classic Pineapple Bars. My kitchen was filled. With the irresistible aroma of pineapple. And brown sugar. My husband and child couldn’t wait to try them. We sat around the table. And as they took their first bites. Their eyes lit up with delight. These bars have since become a go-to treat for special occasions. And lazy Sunday afternoons.
What makes this Classic Pineapple Bars truly special?
These pineapple bars are incredibly easy to make. Yet deliver a burst of flavor. With every bite. The buttery bottom layer. Provides a perfect contrast. To the sweet and tangy pineapple-pecan topping. The creamy pineapple icing. Adds an extra layer of indulgence. Making these bars. A truly irresistible dessert.
What You Need To Make This Classic Pineapple Bars Recipe?
Bottom Layer:
Butter (½ cup): Melted butter creates a rich, buttery base. That holds everything together. And gives a delightful crispiness.
Sugar (¼ cup): Adds just the right amount of sweetness. To balance the buttery crust.
Flour (1 ¼ cup): Forms the structure of the crust. Giving it a tender. And crumbly texture.
Top Layer:
Eggs (2 large): Helps bind all the ingredients together. Making the top layer rich. And slightly fluffy.
Brown Sugar (½ cup): Adds a deep, caramel-like sweetness. That pairs perfectly with the pineapple.
Crushed Pineapple (1 cup): The star of the show! Provides a juicy, tropical flavor. That’s both refreshing and sweet.
Pecans (½ cup): Adds a delightful crunch. And a nutty flavor. That complements the sweetness of the pineapple.
Flour (2 tablespoons): Thickens the topping mixture just enough. To keep everything in place.
Baking Powder (½ teaspoon): Ensures the top layer is light. And slightly airy.
Salt (¼ teaspoon): Enhances all the flavors. And balances the sweetness.
Icing:
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Powdered Sugar (1 ½ cups): Creates a smooth and sweet icing. That melts in your mouth.
Butter (½ cup): Makes the icing creamy and rich.
Pineapple Juice (2 tablespoons): Adds a hint of tropical flavor. And ties the whole dessert together. With a burst of freshness.
Steps To Make Classic Pineapple Bars:
Step 1: Preheat and Prep: Preheat your oven to 350°F. Coat a 9 x 9 baking pan with cooking spray. And line it with parchment paper. Set aside.
Step 2: Make the Bottom Layer: In a bowl, combine the melted butter, sugar, and flour. Mix until crumbly. Then press into the bottom of the prepared pan. Bake for 10-15 minutes. Until light golden brown. Set aside to cool slightly.
Step 3: Prepare the Top Layer: In another bowl, combine the beaten eggs, brown sugar, drained crushed pineapple, chopped pecans, flour, baking powder, and salt. Stir well to combine. Pour this mixture over the slightly cooled bottom layer. Bake for 20-25 minutes. Or until the bars are set. Allow to cool completely. Before adding the icing.
Step 4: Make the Icing: Beat together the powdered sugar, softened butter, and pineapple juice until smooth. If needed, adjust the consistency. By adding more powdered sugar. Or pineapple juice.
Step 5: Assemble the Bars: Spread the icing over the cooled bars. Refrigerate until set. Once set. Remove from the pan using the parchment paper. And transfer to a cutting board. Cut into 24 squares.
Tip:
Use Fresh Pineapple Juice for the Icing. For the best flavor. Use freshly squeezed pineapple juice in the icing. Instead of the juice from the can. Fresh pineapple juice has a more vibrant. And natural sweetness. Enhancing the tropical flavor of the icing.
Why This Matters: Canned pineapple juice. Can sometimes have a slightly metallic taste. Or be overly sweetened. Which might not blend as seamlessly with the butter. And powdered sugar. Fresh juice, on the other hand. Offers a clean and bright pineapple essence. Making the icing taste fresher. And more delicious. Squeeze the juice from the crushed pineapple used in the top layer. Or from fresh pineapple if you have it on hand. This small step. Can elevate the overall taste of your Classic Pineapple Bars. Making them truly irresistible.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes. You can use fresh pineapple. Just make sure. To finely crush it. And drain any excess juice. To avoid making the bars too soggy.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day or two in advance. Just store them in an airtight container. In the refrigerator.
Can I substitute walnuts for pecans?
Yes. You can use walnuts. Instead of pecans. They will add a slightly different flavor and texture. But will still be delicious.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Pineapple Bars Recipe
Ingredients
Bottom Layer:
- ½ c butter melted (one stick)
- ¼ c sugar
- 1 ¼ c flour 168 g
Top Layer:
- 2 large eggs beaten
- ½ c brown sugar packed
- 1 c drained crushed pineapple save the juice
- ½ c pecans chopped
- 2 tbsp flour
- ½ tsp baking powder
- ¼ tsp salt
Icing:
- 1 ½ c powdered sugar 170 g
- ½ c butter softened
- 2 tbsp pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F. Grease a 9x9 baking pan. And line it with parchment paper. Set aside.
- Make Bottom Layer: Mix melted butter, sugar, and flour until crumbly. Press into the bottom of the prepared pan. Bake for 10-15 minutes. Until light golden brown. Let cool slightly.
- Prepare Top Layer: In a bowl, mix beaten eggs, brown sugar, crushed pineapple, pecans, flour, baking powder, and salt. Until well combined. Pour over the cooled bottom layer.
- Bake: Bake for 20-25 minutes. Or until set. Let the bars cool completely.
- Make Icing: Beat powdered sugar, softened butter, and pineapple juice until smooth. Adjust consistency if needed. With more powdered sugar. Or juice.
- Ice the Bars: Spread icing over the cooled bars. Refrigerate until set.
- Cut and Serve: Remove the bars from the pan. Using the parchment paper. Cut into 24 squares. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
