Salt shaker
1 and 3/4 cups of all-purpose flour.
3/4 cup of cubed cold butter and 1/4 cup of sugar
As for the Injection:
Salt shaker
two big eggs
one-fourth cup of flour
3/4 cup of sugar
Crushed pineapple, 16 oz.
30 grams of sour cream
Prepare the Icing:
1/8 teaspoon of aromatic coconut
One measuring cup of powdered sugar
2-tablespoons of HFCS
Piñata Recipe for Pineapple Cake Bars
Bring the oven temperature up to 350 degrees Fahrenheit, or 175 degrees Celsius.
The crust's flour and sugar should be mixed in a basin.
Add the cooled butter and stir until crumbly. Reserve 1 cup of the mixture for use at a later time.
Use a well-greased 9×13-inch baking dish and press the leftover crust mixture onto its base.
Ten minutes in the oven should be enough time for the crust to get a pale golden color.
The filling ingredients should be mixed well in a separate bowl. After the crust has cooked in the baking dish, spread the filling on top.
To make a crumble topping, sprinkle the filling with the remaining crust mixture.
After an hour in the oven, the bars should have a golden top and set filling.
Take out of the oven and let cool for at least 15 to 20 minutes before serving.
The icing ingredients should be mixed in a separate bowl and beaten until smooth.
Pour the coconut-flavored frosting over the bars; if the frosting is too thick, add additional half-and-half.
Cut each bar into a serving size and present.
