“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.”
READY IN:
40mins
YIELD:
12 bars
UNITS:
US

Ingredients Nutrition

Directions

  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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