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Ambrosia Streusel Bars

adapted from Southern Living
Servings 16 servings

Ingredients

For the crust:

  • 2 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 ¼ cups cold butter cut into pieces
  • 2 large egg yolks

For the filling:

  • 1 ½ cups crushed pineapple
  • 1 cup orange marmalade
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup drained maraschino cherries coarsely chopped

For the streusel:

  • ½ cup sugar
  • ½ cup all-purpose flour
  • ⅛ teaspoon kosher salt
  • 3 tablespoons cold butter cut into pieces
  • 1 cup sweetened coconut

Instructions

  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 ¼ 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 ½ 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.