This old-fashioned recipe is delicious cut into squares and topped with confectioners’ sugar. But you could also top them with sweetened whipped cream.
Serves: 18Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 1⁄2 cup butter
- 3⁄4 cup brown sugar
- 2 large eggs, separated
- 24 graham crackers, crushed
- 1 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1 cup whole milk
- 1 1⁄4 cups granulated sugar, divided
- 1 can (15 oz.) crushed pineapple, undrained
- 2 Tbsp. confectioners’ sugar
- Preheat oven to 350°F. Spray a 9-by-13-inch pan with nonstick baking spray containing flour and set aside.
- In large bowl, combine butter and brown sugar and beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- In small bowl, combine graham cracker crumbs with baking powder, and baking soda. Add alternately with milk to the butter mixture.
- In small bowl, beat egg whites with 1⁄4 cup granulated sugar until stiff peaks form. Fold into graham cracker mixture and spread in prepared pan. Bake for 45 minutes until golden brown and set. Place on wire rack.
- In small saucepan, combine 1 cup granulated sugar with undrained pineapple. Cook over low heat, stirring frequently, until mixture is thick. Spread over warm bars, then cool completely. Sprinkle with confectioners’ sugar before serving.