Ambrosia Streusel Bars - a shortbread crust with a pineapple, orange, and cherry filling and topped with delicious coconut streusel!

Another Christmas cookie!

Errr… kind of.

These count, right?

Bar cookies are my absolute fave because there’s minimal hands on time. I mean, with cookies, you have to bake batch after batch after batch and who can remember to come back to the oven every 10 minutes to pull cookies out?

Not me. But we’re not gonna talk about how many cookies I’ve burned in my life. Because we would be here all day.

Ambrosia Streusel Bars - a shortbread crust with a pineapple, orange, and cherry filling and topped with delicious coconut streusel!

These Ambrosia Streusel Bars are perfect for people like me. It’s a simple shortbread crust (which is my fave kind of cookie) with a filling made of pineapple, orange, and cherries and then it’s all topped with a coconut streusel.

It’s also a great dessert for this time of year when fresh fruit is pretty bleh for the most part. This one uses all canned or jarred stuff.

I’m not a fruity dessert person – you know this about me – but I am all about these.

And now I have a super amazing giveaway! A bunch of my blog buddies and I teamed up to offer $500 cash to one lucky person. Imagine all the sparkly Christmas decor you can buy! Make sure you enter – I would be thrilled if one of you guys won it!

Be sure to stop by the following blogs and thank them for sponsoring this amazing $500 Giveaway:

A Dash of Sanity // A Kitchen Addiction // Celebrating Sweets // Clarks Condensed // Cookie Dough and Oven Mitt // Cupcake Diaries // Fake Ginger // Food Folks and Fun // I am Honey Bee // Life Made Sweeter // Like Mother Like Daughter // Live Well Bake Often // Lolly Jane // One Sweet Appetite // Somewhat Simple // Spoonful of Flavor // Sugar and Soul // The Recipe Critic // With Salt and Wit // Yellow Bliss Road

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Ambrosia Streusel Bars
adapted from Southern Living
Servings: 16 servings
For the crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups cold butter cut into pieces
  • 2 large egg yolks
For the filling:
  • 1 1/2 cups crushed pineapple
  • 1 cup orange marmalade
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup drained maraschino cherries coarsely chopped
For the streusel:
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon kosher salt
  • 3 tablespoons cold butter cut into pieces
  • 1 cup sweetened coconut
  1. Preheat oven to 400°. Line a 9x13-inch pan with aluminum foil. Spray with baking spray. Set aside.
  2. To make the crust, pulse first 4 ingredients in a food processor 2 to 3 times or until combined. Add 1 1/4 cups cold butter pieces, 2 or 3 pieces at a time, pulsing after each addition. Add egg yolks, 1 at a time, pulsing after each addition. Process until mixture is crumbly.
  3. Press the mixture into the prepared pan and bake in preheated oven to 10 minutes.
  4. To make the filling, bring crushed pineapple, marmalade, sugar, lemon juice, cornstarch, and salt to a boil in a saucepan over medium-high heat. Boil, stirring often, 1 minute. Remove from heat; let stand 10 minutes. Stir in cherries, and spread in prepared crust.
  5. To make the streusel, stir together 1/2 cup sugar and next 2 ingredients; cut butter into sugar mixture with a pastry blender until it resembles coarse meal. Stir in coconut; sprinkle over pineapple mixture.
  6. Bake for 30 minutes, covering with foil halfway through if the coconut starts to burn. Cool completely before removing from pan and slicing into bars.



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