Recipe: Pineapple-Nut Bars with Rum Glaze (using cream cheese and coconut)

PINEAPPLE-NUT BARS

FOR THE BASE:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided use
1/2 cup butter or margarine
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 (8 oz.) can crushed pineapple, well drained
1 cup coconut
1/2 cup chopped macadamia nuts or almonds
1 tablespoon butter or margarine, melted
FOR THE GLAZE:
1/2 cup powdered sugar
1/4 teaspoon rum extract
4 teaspoons milk (or as needed for consistency)

TO MAKE THE BASE:
Heat oven to 350 degrees F.

In medium bowl, combine flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9-inch square pan.

Bake at 350 degrees F for 10 minutes.

MEANWHILE, TO MAKE THE FILLING:
Meanwhile, in small bowl, combine cream cheese, the remaining 2 tablespoons sugar, 2 tablespoons milk, vanilla and egg; beat until smooth. Stir in pineapple. Spread over partially baked base.

In small bowl, combine coconut, nuts, and 1 tablespoon butter; mix well. Sprinkle evenly over pineapple mixture.

Bake at 350 degrees for 18 to 20 minutes, or until coconut is golden brown and filling appears set. Cool 1 hour or until completely cooled.

TO MAKE THE GLAZE:
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.

Drizzle glaze over cooled bars. Refrigerate 1 hour or until set.

Cut into bars. Store in refrigerator.

Makes 36 bars
Source: Pillsbury: The Best of Classic Cookbooks