Tropical Macadamia Custard Dessert |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
My husbandâs co-workers always love my desserts, says Brenda Melancon in Baton Rouge, Louisiana, especially the cookies and bars. So when I decided to enter this contest, I used them as my âguinea pigs.â They nominated these bars for their unique flavorâ¦and all asked for the recipe! Believe it or not, most of them are men. Ingredients:
1 package (16 ounces) ready-to-bake refrigerated white chip macadamia nut cookie dough, divided |
3 eggs |
1 can (20 ounces) unsweetened crushed pineapple, well drained |
1 can (12 ounces) evaporated milk |
1 package (7 ounces) dried tropical fruit bits |
1/3 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons rum extract |
whipped topping and maraschino cherries |
Directions:
1. Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into a greased 9-in. square baking pan. Bake at 350° for 10 minutes or until set. Let stand for 2 minutes.
2. Meanwhile, in a bowl, combine the eggs, pineapple, milk, dried fruit, brown sugar, flour and extract. Pour over crust. Crumble the remaining dough over filling.
3. Bake for 30-35 minutes or until top is golden brown. Cool on a wire rack. Cut into squares; garnish with whipped topping and cherries. Refrigerate leftovers. Yield: 12 servings.
|
|