- one cup butter, softened
- one cup packed brown sugar
- two cups quick-cooking oats
- one and one half cups all purpose flour
- one teaspoon baking soda
- one and one half cups shredded coconut
- one 20 oz can pineapple tidbits, well drained
- one cup sour cream
- three fourths cup (3/4) granulated sugar
- two tablespoons all purpose flour
- two teaspoons vanilla
- one egg
Mix the butter and brown sugar in bowl of mixer, add oats, 1 1/2 cups of flour and baking soda until the mixture is crumbly. Press half of the mixture in a 13X9X2 inch pan (don't grease it)
Bake 10 to 12 minutes or until golden brown.
Mix remaining ingredients in a large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
Bake 25 to 30 minutes or until top is golden brown and filling well set. Cool completely (yeah right - we dug into them within 5 minutes of them coming out of the oven!).
After the bars sit for a while the flavors mingle better. If you are anti coconut or a pineapple hater - this will work with dried fruit (think craisins, raisins, chopped dried apricots) or very well drained canned fruit. Recipe is easily halved for those with smaller appetites, smaller pans or smaller need for indulgence.
The pattern of oat use will probably continue - I like the crunchy goodness of oatmeal in lots of recipes.
In the spirit of full disclosure - I made corned beef hash for lunch using leftover corned beef from St. Patrick's Day. It was delicious, just shredded potatoes and shredded corned beef - cooked to crispy goodness. The picture I took looked absolutely repulsive! So think corned beef hash - good to eat not to photograph. Don't add a lot to the two ingredients - if your corned beef was well seasoned it'll flavor the hash just right.
Beautiful spring day here - DH finished wiring the chicken coop, put in perches/roosts and I think we are ready for the chicks! It is good on Buhlaland - full, tired and blessed beyond belief.