Salted Pineapple Pecan Bars
With a taste and texture akin to butter tarts, these salted pineapple pecan bars are a winner every year.
These Salted Pineapple Pecan Bars are adapted from the infamous Angel Slice recipe from the Joy of Cooking (p. 764 of the 75th Anniversary Edition).
Instead of the coconut, I’ve used all kinds of different dried fruits. Since I live in Florida, I like finding ways to bring the tropical to the holidays. I’ve settled on dried pineapple, which offers chewiness with each burst of sunshiny sweetness.
Biting into this slice whisks me to a Christmastime carnival: salty, nutty caramel with a hint of butter tart cheer.
If you’re looking for more easy holiday bar desserts, be sure to grab the recipe for cranberry oatmeal bars.
Salted Pineapple Pecan Bars
These bars have a flaky crust and a sweet pineapple and pecan topping. They're perfect for a dessert tray.
For the crust:
- ¼ cup salted butter, softened
- 2 tbsp sugar
- 1 large egg yolk
- ¼ tsp vanilla
- ¾ cup all-purpose flour
For the filling:
- 2 large eggs
- 1 cup packed light brown sugar
- 1.5 tbsp all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp fine grind salt
- 1.5 tsp vanilla
- 1.5 cups toasted pecans, roughly chopped (To toast the pecans: bake the whole nuts in a single layer on a pan at 350 for 5-7 minutes,until fragrant, or put them in the oven while it is pre-heating and bake for 7-10 minutes. Either way, toss them several times so they don't burn.)
- 1 cup dried pineapple, roughly chopped (substitute golden raisins or any other dried fruit)
- 1 tbsp coarse sea salt
- Preheat oven to 350F.
- Grease a 9x9 inch pan.
- Make the crust in a medium bowl by beating together the butter, sugar, egg yolk and vanilla until well blended. Then add the ¾ cup of all-purpose flour and stir until smooth.
- Transfer dough to prepared pan and press it in evenly. Back for 10 minutes.
- Meanwhile, make the filling by beating together the following in a medium bowl: eggs, brown sugar, 1.5 tbsp all purpose flour, baking powder, fine grind salt and vanilla.
- Stir in the toasted pecans and the dried pineapple.
- Spread pecan mixture over hot crust. Bake 20-25 minutes until top is firm and golden brown and toothpick inserted in the center comes out with a bit of gooey caramel attached.
- Set the pan onto a rack. Immediately sprinkle the warm filling with the sea salt. When the slice is no longer scorchingly hot, press the sea salt down gently with your fingers so that it adheres to the surface.
- Once cool, refrigerate for up to 48 hours before slicing and serving.
- Slice into 5 strips width-wise and lengthwise to yield 25 squares.
This post was updated on 3/28/2019.
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