It’s so hard traveling someplace nice and warm and coming back to wintry weather, rainy weather or weather that just can’t make up its mind on what season it should be when I am now firmly in need of some summer weather. That’s why my recent baking has all had a bit of a tropical flare to it because I need to feel like summer will be here soon and baking tropical treats does that for me. These Pineapple Cream Cheese Bars came about one day during spring break last week. The kids and I all got sick and the weather was hit or miss so it wasn’t much of a fun break for us.
One day while running into the store for a few things (since that was all I could manage with a fever) I spotted pineapple cream cheese and immediately, possibly may have drooled a little. I love pineapple! I like eating it in the winter because not only is it delish but it also makes me think of sunshine and beaches. As soon as I saw this pineapple cream cheese it immediately came to me that I was going to make some Pineapple Cream Cheese Bars. Had I made them before? Heck no! I was determined though fever and all though to make them and I am so glad I did! They were such a pick me up for everyone in the house, especially my husband who was stuck with all of us sickies. He really enjoyed them!
Between the icing, the pineapple and the cream cheese these bars have a lovely flavor that is tropical, sweet and rich.
- For the bars
- 1 8 oz. can of crushed pineapple in it's own juice
- 2 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 c. butter, softened
- 8 oz. pkg. pineapple cream cheese, softened
- 1 2/3 c. sugar
- 1 egg
- For the icing
- 1 c. powdered sugar
- 2 tbsp. milk
- 1 - 1 1/2 tbsp. pineapple juice
- Preheat oven to 350° and spray a 9"x13" pan with baking spray.
- Drain the canned pineapple being sure to reserve the juice. Divide the pineapple and juice as follows. 1/4 c. crushed pineapple, 3 tbsp. pineapple juice, remaining pineapple and juice in separate bowls.
- In a large bowl mix together the flour, baking soda and baking powder and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar, 1/4 c. crushed pineapple and pineapple juice and mix until combined. Stir in the egg on low until incorporated. Stir in the dry ingredients in two batches and then mix on medium speed for a minute.
- Press the dough evenly into the prepared pan and top with the remaining crushed pineapple.Bake for 30-35 minutes or until the middle has set. Let the bars cool for 10-15 minutes. While they are cooling you can make the icing.
- To make the icing whisk together the powdered sugar, milk and pineapple juice until smooth. Once the bars are cooled some spread the icing.
- Cut the bars into 2" squares and serve.
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