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2 1/4 cups Five Roses all purpose flour divided
2/3 cup icing sugar
1 cup butter or margarine
1 can (19oz) Dole crushed pineapple, well drained
3 eggs, lightly beaten
3/4 cup packed brown sugar
2 cups coarsely chopped pecans
Makes 16 to 24 bar cookies
Combine 2 cups flour and icing sugar.
Cut in butter until mixture is crumbly.
Pat dough into 13x9" baking pan.
Bake in 350F oven for 20 minutes.
Remove pan to cool slightly.
Combine drained pineapple, eggs, brown sugar, pecans and remaining flour.
Pour over partially baked crust.
Bake about 35 minutes.
Cool completely before cutting into bars.
2/3 cup icing sugar
1 cup butter or margarine
1 can (19oz) Dole crushed pineapple, well drained
3 eggs, lightly beaten
3/4 cup packed brown sugar
2 cups coarsely chopped pecans
Makes 16 to 24 bar cookies
Combine 2 cups flour and icing sugar.
Cut in butter until mixture is crumbly.
Pat dough into 13x9" baking pan.
Bake in 350F oven for 20 minutes.
Remove pan to cool slightly.
Combine drained pineapple, eggs, brown sugar, pecans and remaining flour.
Pour over partially baked crust.
Bake about 35 minutes.
Cool completely before cutting into bars.