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“I make these for my kids' lunches and they really like them. They might crumble a little around the edges when cutting them but generally they hold together pretty well. You have to be careful to get the moisture content just right--the dough is pretty wet/sticky when I put it in the pan. Before they are totally done cooking, I remove the pan from the oven, cut the bars and then put them back in the oven to continue baking. I remove the bars from the pan to a cooling rack before I let them cool completely. once they're cool, they'll break up a lot more when you're taking them out of the pan. the first one sometimes breaks, but really, the chef needs to test one anyway.”
12 bars

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Whisk the dry ingredients together well.
  3. In a separate bowl, whisk together the butter, honey, pineapple puree, vanilla, and egg.
  4. Stir in any of the optional add ins--if you add a lot you may need to stir in a bit more liquid to bind it.
  5. Spray oil a 9 x 13 inch baking pan (smaller if you want thicker bars). Bake for 20 mins, score the bars and bake for 5 mins more, or until brown.

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