Pineapple Tajín Bars

Cooking Time

25-35 minutes

Prep Time

25 minutes

Serving Size

12 servings

Craving a bold flavored with a little sprinkle of heat? Meet Pineapple Tajín Bars — where a crumbly shortbread crust meets juicy pineapple filling and a zesty touch of Tajín for the perfect balance of sweet, tangy, and spicy! Made with Wesson Canola Oil, these bars have a light, flaky shortbread base that perfectly complements the tropical pineapple flavor. The Tajín adds just the right amount of heat, making them a crowd-pleaser for any occasion.

With just 25 minutes of prep time and simple steps, these bars are ready in no time. Whether you’re celebrating spring or simply indulging in a new favorite treat, these bars are guaranteed to be a hit. Make them to share, or keep them all to yourself — we won’t tell!

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CONTAINS:

eggs

Ingredients

Shortbread Base

Granulated sugar 1/4 cup.

Corn starch 2 tbsp.

Wesson Canola Oil 1/2 cup.

Salt 1/4 tsp.

All-purpose flour 1 1/4 cups.

Pineapple Filling

Pineapple juice 1 3/4 cups.

Granulated sugar 1 cup.

Corn starch 1/3 cup.

Egg yolks 4 .

Tajin 1 - 2 tbsp.

Toasted coconut flakes 1/2 cup (optional).

Method

Shortbread Base

Preheat oven to 350°F.

Grease an 8″ square pan and line with parchment paper.

To make base, in a large bowl, whisk sugar and cornstarch together. Add Wesson Canola Oil and salt and whisk to combine. Add flour and stir until mixture comes together. Spread base into prepared pan evenly and bake for 25-30 minutes or until crust is lightly golden. Remove from oven and allow to cool.

Pineapple Filling

To make filling, heat pineapple juice to simmer in a saucepan over medium heat.

While juice is heating, whisk together sugar, cornstarch and egg yolks in a large heatproof bowl. Remove saucepan from stove and add ¾ cup of hot juice to the egg mixture to temper, whisking until smooth. Pour egg mixture back into saucepan whisk to combine. Return to heat and cook whisking continually until mixture thickens, 3 to 4 minutes.

Assembly Method

Remove from heat and pour mixture over cooled base, spread evenly. Refrigerate until set, 4 hours or overnight. Sprinkle top evenly with coconut flakes (if using) and Tajín as desired. Cut into squares.