These quick and easy bars make use of the pineapple curd from our carrot cake recipe. If you don't have pinapple curd, lemon curd can be substituted. Watch out though...these bars will disappear faster than you can cut them. I'm pretty sure my brother-in-law single-handedly ate 3/4 of the bars in one day.
Pina Colada Bars - makes 9 bars
1 stick butter, softened
1/2 cup sugar
1/2 cup all purpose flour (you could also use a gluten-free flour blend such as this)
1/2 cup whole wheat flour (or GF flour of your choice)
1/2 cup unsweetened coconut
1 cup pineapple curd
1. Preheat oven to 350 degrees.
2. Combine butter through coconut in a medium sized bowl and mix will. Use your hands, if needed, to get the flour & coconut mixed into the butter. Set 3/4 cup of the mixture aside.
3. Press remaining flour mixture into the bottom of an 8x8" pan. Top with the pineapple curd and then crumble the reserved dough across the top of the curd.
4. Bake for 30-40 minutes or until top and bottom begin to brown. Cool completely before cutting.