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Pineapple Upside-Down Cookie Bars

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These Pineapple Upside-Down Cookie Bars combine caramelized pineapple, cherries, nutty brown butter, and toasted coconut in a chewy, handheld treat. They’re a quick, easy, and tropical twist on the classic cake—perfect for parties, bake sales, or a cozy dessert at home.

Ingredients

Scale
  • 1 1/2 cups diced pineapple (fresh or canned, drained well)
  • 1/2 cup light brown sugar (packed)
  • 2 tablespoons unsalted butter (melted)
  • 12 maraschino cherries (halved)
  • 1 cup unsalted butter (for browning)
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup shredded sweetened coconut (toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease.
  2. Toast shredded coconut in a dry skillet over medium heat, stirring often until golden and fragrant (about 3–5 minutes). Transfer to a plate to cool.
  3. In a light-colored saucepan, melt 1 cup unsalted butter over medium heat, stirring frequently until it foams and browns (about 5–7 minutes). Remove from heat and let cool for 10 minutes.
  4. In a bowl, mix diced pineapple with 1/2 cup brown sugar and 2 tablespoons melted butter. Spread evenly over the bottom of the prepared pan. Dot with halved maraschino cherries, cut side down.
  5. In a large bowl, whisk together cooled brown butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Add eggs and vanilla extract; whisk until smooth and slightly thickened.
  6. In a separate bowl, stir together flour, baking powder, baking soda, and salt.
  7. Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined. Fold in toasted coconut.
  8. Gently drop spoonfuls of batter over the pineapple layer, then use a spatula to spread evenly. Bake for 25–30 minutes, or until bars are golden and a toothpick inserted in the center comes out with moist crumbs.
  9. Let pan cool on a wire rack for at least 30 minutes. Run a knife around the edges, then carefully invert onto a cutting board. Peel away parchment to reveal the pineapple-cherry top.
  10. Slice into bars or squares. Serve warm, at room temperature, or chilled.

Notes

For best results, use fresh pineapple and toast the coconut. Dry pineapple thoroughly to avoid soggy bars. Watch butter closely when browning—remove from heat as soon as it smells nutty and turns amber. Bars can be made gluten-free with a flour blend and vegan with plant-based substitutes. Chill bars before cutting for cleaner slices. Sprinkle with sea salt before serving for extra flavor.

Nutrition

Keywords: pineapple upside-down bars, cookie bars, tropical dessert, brown butter, toasted coconut, easy dessert, pineapple, maraschino cherry, blondies, bake sale, party treat

Find it online: https://bitefuljoy.com/pineapple-upside-down-cookie-bars-recipe-easy-brown-butter-and-toasted-coconut-treat/