Pineapple Bar None -from this recipe

Pat Duran


These bars are so easy and quick you will be making them with other flavors, like lemon or orange or lime or watermelon- all these juices can be used instead of the pineapple--oh my --oh my!


★★★★★ 1 vote

12-24 bars- depends on how big you cut them
15 Min
35 Min


  • 16 1/2 oz
    roll of refrigerated sugar cookies, room temperature
  • 4 large
    eggs, room temperature
  • 1 1/2 c
    granulated sugar
  • 3 Tbsp
    even measure all purpose flour
  • 2 Tbsp
    soft margarine or butter, room temperature
  • 1 Tbsp
    grated lemon peel
  • 1/3 c
    unsweetened pineapple juice
  • garnish:
    powdered sugar

How to Make Pineapple Bar None -from this recipe


  1. Preheat oven to 350^. Unroll and place the cookie dough in an ungreased 13x9-inch baking pan;press dough evenly in bottom of pan with floured fingers.
    Bake for 18 to 20 minutes.Until golden brown.Mine baked 18 minutes. Remove from oven to wire rack.
  2. In a large bowl , beat the eggs with a wire whisk until well blended. Beat in sugar, flour and margarine until well blended. Stir in lemon peel and pineapple juice. Pour mixture over warm crust.
  3. Bake 25 to 30 minutes or until edges are light golden brown; mine baked 29 minutes. Remove from oven and cool completely; then sprinkle with powdered sugar. Cut with a knife that you dipped in hot water. Cut to size desired. Top with whipped cream and a drizzle of warm pineapple jam.
    Note: The next time I make these I will use a 12x12 inch dish ; so that the filling is thicker...your choice.

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About Pineapple Bar None -from this recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy

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