Whip up these Pineapple Delight Bars for a delightful summer dessert. This vintage recipe features a buttery crust, brown sugar pecan pineapple filling, and toasted coconut – a guaranteed crowd pleaser!
Pineapple Pecan Bars
Take a trip down memory lane with these sweetly nostalgic Pineapple Delight Bars, a unique and delicious treat from the golden age of bar cookies.
In the mid 20th century, home cooks embraced convenience when making desserts. Bar cookies offered the perfect solution – easy to prepare, perfect for sharing, and endlessly customizable. Because they are made with pantry staples, these quick and easy desserts were a staple at potlucks, bake sales, and backyard barbecues or anytime you needed a dessert at a moment’s notice.
Our Pineapple Pecan Bars embody this spirit perfectly!
This recipe features a melt-in-your-mouth buttery crust, a sweet and tangy brown sugar pineapple filling studded with crunchy pecans, and a final flourish of toasted coconut. Every bite is bursting with an array of flavors and textures, a true testament to the enduring appeal of vintage desserts. So, preheat the oven, grab a couple mixing bowls, and get ready to whip up a taste of summer with this classic treat!
Ingredients
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For the Crust:
- 1/2 cup salted butter, room temperature
- 1 cup all-purpose flour
- 1/2 cup sugar
For the Filling:
- 1 cup brown sugar
- 1/2 – 1 cup chopped pecans
- 1 1/2 cups sweetened coconut flakes
- 20 oz can crushed pineapple, drained
- 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 1/2 tsp vanilla
Toppings:
- 1/4 cup toasted coconut
Helpful Kitchen Tools
- 9-inch square pan (or small oblong pan)
- Stand Mixer or Electric Mixer
Instructions
To Prep: Preheat oven to 350°F and line the bottom of the 9×9 pan with parchment paper, or spray the bottom and sides with non-stick baking spray.
To Make the Crust:
- Add all of the crust ingredients to the bowl of a stand mixer (or large bowl using an electric hand mixer). Mix together at low speed until well combined.
- Press dough into the bottom of the pan in an even layer.
- Bake the crust at 350 for 15-17 minutes.
- Remove from the oven and set aside to cool.
To Make the Filling:
- Add the pineapple, pecans, and brown sugar in a medium-sized bowl and combine. Add the eggs and vanilla to the pineapple mixture and blend.
- Whisk together the flour, baking powder, and salt in a separate medium-sized bowl.
- Add the dry ingredients to the bowl of wet ingredients and mix. Stir in the shredded coconut.
- Spread the filling evenly on top of the crust, sprinkle with toasted coconut, and bake for 20-25 minutes. Allow to cool before serving.
Prep Tips
- Coconut – The original recipe calls for sweetened coconut flakes. However, if you want a dessert that is not quite as sweet, you can use unsweetened shredded coconut instead.
- Pan Size – This dessert can be baked in a square baking pan or a small rectangle baking pan (something around 7×11″). A larger pan could affect the depth of the dessert and cooking time.
- Storage – Keep leftovers in an airtight container at room temperature for 2-3 days. For a longer shelf life you can store in the refrigerator for up to 5 days.
More Pineapple Recipes To Try
- Grandmother’s Pineapple Icebox Cake
- Pineapple Pecan Cheeseball
- Piña Colada Poke Cake
- Pineapple Upside Down Cake Fudge
- Pineapple Carrot Cake
- Skillet Pineapple Upside Down Cake
Pineapple Delight Bars Recipe (Printable Recipe Card)
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Pineapple Delight Bars
Equipment
- stand mixer
- 9-inch sqaure baking pan
Ingredients
For the Crust:
- 1/2 cup salted butter room temperature
- 1 cup all-purpose flour
- 1/2 cup sugar
For the Filling:
- 1 cup brown sugar
- 1 cup chopped pecan
- 1 1/2 cups sweetened coconut flakes
- 20 oz crushed pineapple drained
- 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 1/2 tsp vanilla
Toppings:
- 1/4 cup toasted coconut
Instructions
- Preheat oven to 350°F and line the bottom of the 9×9 pan with parchment paper, or spray the bottom and sides with non-stick baking spray.
To Make the Crust:
- Add all of the crust ingredients to the bowl of a stand mixer (or large bowl using an electric hand mixer). Mix together at low speed until well combined.
- Press dough into the bottom of the pan in an even layer.
- Bake the crust at 350 for 15-17 minutes.
- Remove from the oven and set aside to cool.
To Make the Filling:
- Add the pineapple, pecans, and brown sugar in a medium-sized bowl and combine. Add the eggs and vanilla to the pineapple mixture and blend.
- Whisk together the flour, baking powder, and salt in a separate medium-sized bowl.
- Add the dry ingredients to the bowl of wet ingredients and mix. Stir in the shredded coconut.
- Spread the filling evenly on top of the crust, sprinkle with toasted coconut, and bake for 20-25 minutes. Allow to cool before serving.
Notes
Nutrition
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