A buttery crust holds an apricot-and-pineapple filling in this fruity dessert. Also great, these bars feed a crowd and there are rarely ever any left!
—JANE BRICKER SCOTTDALE, PA
PREP: 30 MIN. BAKE: 30 MIN. + COOLING MAKES: 2 DOZEN
1 can (20 ounces) crushed pineapple, undrained
1 cup diced dried apricots
1 1/2 cups sugar, divided
3/4cup butter, softened
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flaked coconut
3/4cup finely chopped walnuts
1. In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
2. Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
3. Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture.
4. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.