"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."
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Tropical Macadamia Custard Dessert in Simple & Delicious March/April 2007, p37