Back Base:
1 Cup All-Purpose Flour
1/2 Cup Sugar
1/2 Cup Butter or Margarine
Filling:
1 8 Oz. Package Cream Cheese - softened
2 Tbsp. Sugar
2 Tbsp. Milk
1 teas. Watkins Vanilla
1 Egg
1 8 Oz. Can Crushed Pineapple - well drained
1/4 teas. Watkins Coconut Extract
1 Cup Coconut
1/2 Cup Chopped Macadamia Nuts or Almonds
1 tablespoon butter or margarine -- melted
Glaze:
1/2 Cup Powdered Sugar
1/4 teas. Watkins Rum Extract
4 teas. Milk
Heat oven to 350 degrees. In medium bowl, combine flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes. Meanwhile, in small bowl, combine cream cheese, 2 tablespoons sugar, 2 tablespoons milk, vanilla and egg; beat until smooth. Stir in pineapple. Spread over partially baked base. In small bowl, combine coconut, nuts, 1 tablespoon butter, 1/4 teaspoon Coconut Extract and mix well. Sprinkle evenly over pineapple mixture. Bake at 350 degrees for 18 to 20 minutes, or until coconut is golden brown and filling appears set. Cool 1 hour or until completely cooled. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled bars. Refrigerate 1 hour or until set. Cut into bars. Store in refrigerator. Yields 36 bars.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.