Tropical Macadamia Custard Dessert Recipe

Tropical Macadamia Custard Dessert Recipe photo by Taste of Home

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"My husband’s co-workers always love my desserts," says Brenda Melancon in Baton Rouge, Louisiana, "especially the cookies and bars. So when I decided to enter this contest, I used them as my ‘guinea pigs.’ They nominated these bars for their unique flavor…and all asked for the recipe! Believe it or not, most of them are men."

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Tropical Macadamia Custard Dessert Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12 Servings

15 40 55

Ingredients

1 package (16 ounces) ready-to-bake refrigerated white chip macadamia nut cookie dough, divided
3 eggs
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 can (12 ounces) evaporated milk
1 package (7 ounces) dried tropical fruit bits
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons rum extract
Whipped topping and maraschino cherries

Directions

Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350° for 10 minutes or until set. Let stand for 2 minutes.
Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling.
Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 356 calories, 12 g fat (5 g saturated fat), 67 mg cholesterol, 196 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Tropical Macadamia Custard Dessert in Simple & Delicious March/April 2007, p37

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.