ALL WAYS A CROWD PLEASER!!!
but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .
but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .
1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 large egg
1/4 cup granulated sugar
8 ounce can crushed pineapple, drained
1/2 tsp vanilla extract
juice of 1 or 2 key limes
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
1 cup coconut
preheat oven to 350 degrees.
to make the cookie crust:
combine the flour n sugar n butter until mixture is crumbly.
fold in the 1/2 cup chopped macadamia nuts.
spread evenly into a 13 by 9 inch baking pan with raised sides.
press down until an 1/8 of an inch thick.
bake for 10 to 15 minutes or until edges are golden brown.
meanwhile, zest the key limes n set the zest aside for later on.
to make the filling:
in a large mixing bowl, beat the cream cheese n 1 cup of powdered sugar until ya get a frosting texture.
add the egg n 1/4 cup granulated sugar n crushed pineapple n vanilla extract n the juice of the key limes.
mix thoroughly.
fold in the white chocolate chips n the remaining 1/2 cup chopped macadamia nuts.
pour n spread this mixture over the all ready baked cookie crust.
bake for an additional 10 minutes.
sprinkle the coconut n key lime zest over the top of the filling.
bake for an additional 10 to 15 minutes or until filling is set n coconut is beginning to lightly brown.
remove from oven.
let stand for 1 hour n cut into bars.
ifn ya has any leftovers, store tightly covered in the refrigerator.
