Crust and Topping
1½ cups all purpose flour
½ cup sugar
1½ sticks cold butter (cubed)
1 cup sugar
⅓ cup all purpose flour
½ cup sour cream
1 16 oz can crushed pineapple – drained
1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract
Spray 9×13 glass baking dish with non stick spray.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of the topping mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in pineapple
When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool for 15 minutes.
Using a fork – drizzle glaze mixture over bars.