These Pineapple Squares can also be made with a lemon filling. Follow the Lemon Bars Deluxe recipe for the filling, but come back here for the delicious crumb base that these squares use!
Grandma’s recipe calls for “rolled crackers”. I googled this… some websites refer to “rolled” as “round”… So I combined that thought with using a rolling pin, which was what I think “rolled” means… Anyone recall this recipe to know if I did the base and crumb coating with the correct ingredients? It tasted really good, especially with the coconut.. so if not, stick with what I did and it will turn out great.
Also, these are a little less sturdy than many of her squares; the filling is almost the texture of pudding. This may be intentional, or I may have interpreted the directions of the recipe incorrectly. l used an 8×8 pan because my 9×9 one was occupied. Either way, they are tasty, and the base doesn’t crumble on you, so probably no need for a plate! 😉
Here is Grandma’s well used recipe card!
And this is the printable recipe:
(Don’t be intimidated by the length of this recipe. It’s not that challenging.)
Pineapple squares (or Lemon)
- 1/2 cup brown sugar
- 2/3 cup margarine
- 1/2 cup coconut
- 1 1/2 cup rolled crackers
- 3/4 cup flour.
- Mix all ingredients, soften margarine as necessary.
- Put into greased 9×9 pan. Press.
- Save 1/2 cup of crumbs for later.
Second Layer (Top with Lemon or):
- 20 oz crushed pineapple into boiler
- 2 egg yolks
- 2 tablespoons corn starch
- Lemon juice
- 1 tablespoon sugar
- Cook until Thick.
- 2 egg whites
- 1/2 cup of cooked pineapple mixture from Second Layer
- Whisk the leftover 2 egg whites until they peak.
- Take 1/2 cup of pineapple filling (once cooked) and mix into egg whites
- Spread overtop of Second Layer.
- Then sprinkle with the rest of the crumbs.
Bake at 350 degrees for 20 minutes.