A new cookie recipe from A Chef of Your Own, I plan on sharing these with clients soon. I found this recipe in the Better Homes and Gardens Special interest Christmas Cookie magazine from 1999. Here is the recipe for
Pina Colada Squares
2 cups all purpose flour
2 cups quick cooking rolled oats
1 1/3 cups packed brown sugar
1/4 tsp baking soda
1 cup butter
1 cup pineapple ice cream topping
1 tsp rum extract
1 cup coconut
melted semisweet chocolate (optional)
Combine the flour, rolled oats, brown sugar and baking soda in a large mixing bowl. Cut in butter with a pastry blender till mixture resembles course crumbs. (I used a food processor and mixed until a fine meal) Reserve 1 cup of the crumb mixture for the topping. Press remaining mixture into the bottom of an ungreased, 13x9x2 inch baking pan. (mine was a half sheet pan, I think too large, still yummy, but the filling layer would have been a little thicker if I had used a smaller pan)
For filling, combine pineapple topping and rum extract in a small bowl. Spread evenly over the crust.
For topping, stir coconut unto the reserved crumb mixture. sprinkle over filling. Bake in a 350 degree oven for about 30 minutes or until golden. Cool in pan on a wire rack. Cut into squares. If desired, drizzle with melted chocolate. Makes 48 bars.