A unique twist is added to grandma’s traditional blackberry pie. Perfect for events and parties in the summer. Kids will adore it! To suit your tastes, change the proportions of the berries and chocolate chips.
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup shortening
- 1 cup packed brown sugar
- 2 eggs
- 1 (8 ounce) can crushed pineapple
- ½ teaspoon rum
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
- In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
- Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 79 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I have a question: Should the pineapple be drained?? (it doesn’t say) Looks like alot of juice.
Doubled the recipe in a 10×14 pan. True it doesn’t cut beautifully for presentation but tastes delicious.
Great basic recipe. I made substitutions based on what I had on hand and reading reviews. Here goes: melted coconut oil instead of shortening; Truvia brown sugar; 15-oz can of crushed pineapple, drained; and half the amount of coconut plus half oats (because the coconut oil imparts a whole lot of coconut flavor). I will make this again!
I tweaked the recipe for cookies and it worked great. Everybody loved them.
Tasted good, but way too greasy! I won’t make this again.
Delicious! I didn’t have shortening so used butter which seemed fine. As well, I cut the brown sugar in half for the batter and later sprinkled a handful of it on top before baking. Yum! I also used about a cup and a half of pineapple and a half a cup of the juice. Then used 1 cup of flour and 1 cup of flaked coconut to help thicken the batter because of the extra fluid. I substituted vanilla extract for the rum. Lol it sounds like I didn’t follow the recipe at all but I think the essence of it was retained. Will definitely keep making.
I made these in mini cup cake pans. I didn’t have shortening so I used butter instead. Also had 20 oz can of crushed pineapple & used the entire can (squeeze juice out really good).
I made this for a Luau party and it was a big hit. I did not change anything. I thought they didn’t look very appealing because they were hard to cut cleanly because of the coconut and moistness. They didn’t look horrible but not as presentable as I like my dishes. Looks aside, everyone said “those are really yummy” after the 1st bite and there were none left.
Just okay. Nothing special. Won’t do again.
This was good, but left out the coconut and put in walnuts, after I took it out of the oven I drizzled some icing on top that i made with powdered sugar, milk and vanilla it was almost like an upside down pineapple cake
Don’t give a recipe a bad review when you jack it up with your own substitutions!!! I have made this several times as written and they turn out great with requests for the recipe …
really good. I added extra pineapple to make them even chewier.
I’m attending a tropical-themed party and decided to try this recipe as a take-along. Very disappointed in the texture and the overall flavor. Would not make again.
Very good and I will no doubt make this again…I served it with vanilla ice cream, rum sauce, and chopped nuts…next time I will add nuts to the cake batter…macadamia or pecans…Mmmmmm
I made this because I happened to have some crushed pineapple left over from another recipe. I really liked this! It is more of a cake than what I would consider a bar. I added a little more coconut, a little more pineapple, and added 1 cup of flour rather than 3/4 c. I would make this again if I happened to have the ingredients on hand.
I rated this four stars only because I made a few changes: I doubled the recipe and used 1/2 cup shortening and 1/2 cup butter; I used vanilla-NOT rum-and with the absence of coconut, used oats. The pineapple was in chunks, so I chopped them smaller to make 2 cups (Resembling more of pineapple bits). Since I made a 9×13” pan, it had to bake 30-50 minutes. It was very moist, very pine-apply (I used Dole), and very yummy! Everyone loved it!
It was way too sweet for us. But I used coconut oil and it worked good, just need to reduce the sugar in the recipe next time.
I made this dish for a graduation party and it was a rave! People loved the light, refreshing taste on a warm summer day. I would certainly top it with vanilla bean ice cream next time I serve it in a smaller setting.
very bland…you couldn’t really taste the pineapple, and the coconut didn’t really stand out either. next time i make this, i will add a little more sugar, as well as coconut…
I used fresh pineapple and it was a disaster. Too wet to get out of the pan. So heavy. One fork full was eaten.
I tripled this recipe for a dessert for a Jamaican party. I used 2 -20 oz cans of drained crushed pineapple. I baked it in a very large sheet cake pan. I saved some of the pineapple juice and mixed it with powdered sugar and piped it over the bars like a strudel effect. There were only crumbs left. I agree that vanilla ice cream would be wonderful with the bars, and macadamia nuts might be good in them as well.