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Tropical Macadamia Custard Dessert

Tropical Macadamia Custard Dessert
"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."
12 ServingsPrep: 15 min. Bake: 40 min. + cooling

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.
© Taste of Home 2013

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Tropical Macadamia Custard Dessert (continued)

Nutrition 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.
© Taste of Home 2013