Pineapple Almond Bars Recipe

Pineapple Almond Bars Recipe
Pineapple Almond Bars Recipe photo by Taste of Home
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Pineapple Almond Bars Recipe

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From Cynthiana, Kentucky, Janice Smith shares the recipe for these yummy bar cookies. Oats and almonds are a crunchy complement to the sweet pineapple filling.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 5 tablespoons reduced-fat butter
  • 1/2 teaspoon almond extract
  • 3 tablespoons sliced almonds
  • 1 cup pineapple preserves

Directions

In a food processor, combine the flour, oats and brown sugar; cover and process until blended. Add butter and extract; cover and pulse until crumbly. Remove 1/2 cup crumb mixture to a bowl; stir in sliced almonds.
Press remaining crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread preserves over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until golden. Cool on a wire rack. Yield: 1 dozen.
Originally published as Pineapple Almond Bars in Light & Tasty June/July 2003, p10

Nutritional Facts

1 each: 166 calories, 4g fat (1g saturated fat), 0 cholesterol, 39mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 5 tablespoons reduced-fat butter
  • 1/2 teaspoon almond extract
  • 3 tablespoons sliced almonds
  • 1 cup pineapple preserves
  1. In a food processor, combine the flour, oats and brown sugar; cover and process until blended. Add butter and extract; cover and pulse until crumbly. Remove 1/2 cup crumb mixture to a bowl; stir in sliced almonds.
  2. Press remaining crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread preserves over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until golden. Cool on a wire rack. Yield: 1 dozen.
Originally published as Pineapple Almond Bars in Light & Tasty June/July 2003, p10

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