Hummingbird Cookie Bars
 
Makes 24
Ingredients
  • 12 ounces (340 grams) cream cheese, softened
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • ½ cup (114 grams) mashed banana
  • Spiced Cookie Crust (recipe follows)
  • 2 cups (400 grams) diced fresh pineapple
  • 1⅓ cups (80 grams) sweetened flaked coconut
  • 1 cup (113 grams) chopped pecans
  • ½ cup (44 grams) broken banana chips
  • ¼ cup (57 grams) unsalted butter, melted
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and vanilla, beating until well combined. Fold in mashed banana. Spread cream cheese mixture onto prepared Spiced Cookie Crust. Sprinkle with pineapple.
  3. In a medium bowl, stir together coconut, pecans, banana chips, and melted butter until well combined. Sprinkle over pineapple.
  4. Bake until filling is set, 35 to 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely. Refrigerate overnight before serving. Using excess parchment as handles, remove from pan, and cut into bars.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/hummingbird-cookie-bars/