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Pineapple Upside-Down Cookie Bars

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These easy homemade dessert bars combine the nostalgic flavors of pineapple upside-down cake with the convenience of chewy cookie bars. Buttery, fruity, and topped with caramelized pineapple and cherries, they’re perfect for sharing at potlucks, parties, or family gatherings.

Ingredients

Scale
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 can (20 oz) pineapple slices, drained and juice reserved
  • 10–12 maraschino cherries, halved and patted dry
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, letting edges overhang.
  2. In a small bowl, mix brown sugar and melted butter. Spread evenly over the bottom of the prepared pan.
  3. Arrange pineapple slices on top of the sugar-butter mixture, cutting slices as needed to fit. Place cherry halves in the center of each pineapple ring and scattered between.
  4. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (2–3 minutes with a mixer). Beat in the egg, vanilla, and almond extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Add half the dry mixture to the wet ingredients, mixing gently. Pour in reserved pineapple juice, then add the rest of the dry mix. Stir until just combined; do not overmix.
  7. Drop large spoonfuls of dough over the pineapple topping and gently spread to cover using a spatula or fingers.
  8. Bake in the center of the oven for 28–32 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
  9. Let bars cool in the pan on a rack for at least 15–20 minutes. For cleaner slices, chill in the fridge for 30 minutes after cooling.
  10. Lift out using parchment overhang and cut into bars, wiping the knife between cuts for neat edges.

Notes

Pat fruit dry to avoid soggy bars. Do not overmix the dough for best texture. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Chill bars before slicing for neat squares. Bars freeze well for up to 2 months. For extra crunch, add chopped nuts or coconut to the topping.

Nutrition

Keywords: pineapple upside-down bars, cookie bars, pineapple dessert, easy dessert, summer dessert, potluck recipe, homemade bars, tropical dessert

Find it online: https://tempotaste.com/pineapple-upside-down-cookie-bars-recipe-easy-homemade-dessert-bars/