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April 2004 Issue
Pineapple Crumble Bars
by Ronda L. Halpin
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Something about pineapple seems appropriate for the month of April. Maybe its pineapple's tropical connotations or the sweetness that makes itself at home during holidays like Easter. Whatever the reason, I get the urge to take advantage of this versatile fruit when spring rolls around. So this month, I'm sharing a super simple recipe for some bars that are always a hit at my home.

Using basically the same mixture for the crust and the topping means fewer bowls to clean when all's said and done and it also shaves time. But the true gem is the final product -- a dessert that tastes delightful without being very heavy or extra filling. It's a perfect ending to Easter dinner or another special get together.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Pineapple Crumble Bars

  • 1 (18.25 oz.) pkg. vanilla cake mix
  • 1/4 c. butter -- softened
  • 1/4 c. canola oil
  • 1 egg -- slightly beaten
  • 1 (14 oz.) can fat free sweetened condensed milk
  • 1 (15 oz.) can crushed pineapple in its own juice
  • 1/4 c. shredded coconut
Preheat the oven to 350 degrees. Place the cake mix, butter, oil and egg in a large bowl and mix well until a crumbly dough forms. Reserving 2 cups of the mixture, press the remaining dough into the bottom of a 9 X 13-inch baking pan. Bake the crust for 15 minutes in the preheated oven.

Meanwhile, mix together the sweetened condensed milk and undrained pineapple. Pour this mixture in the hot crust.

Add the coconut to the reserved dough and mix until coarse crumbs form. Sprinkle the crumbs evenly over the pineapple filling. Bake the bars an additional 25 minutes or until the top is very light golden brown. Cool completely before cutting and serving.

  • Yields: 16-24 servings
  • Preparation Time: 50 minutes
 



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