Sometimes when I’m relaxing, typically on the couch, I think of flavors that would go together well. I’m not sure where these thoughts come from, but from time, they just happen. I was literally laying on the couch at 12am, couldn’t sleep, and was playing Crash Bandicoot, and I thought to myself – why don’t I make a pineapple bar? I thought “Everyone uses milk chocolate to make bars, so maybe I’ll use white chocolate” and things kinda developed from there. I went into the kitchen and tried to make the picture in my head come to life and this is what we have. I preheated the oven, pulled out the stand mixer, and cut up some pineapples.
As of late, browned butter has been my jam. I love the nutty flavor it adds to baked goods, giving them a more robust taste. I’ve found that when you add it to lemons, something magical happens to your taste buds and it really brings the flavors to life. In addition, I chose browned butter for this recipe because it would help cut some of the sweetness from the pineapple – actually both the white chocolate and the browned butter both work together to do this and the mint on top adds a refreshing element that’s perfect for summer.
This bar is comprised of three elements: a lemon cookie, pineapple “caramel”, and a white chocolate coat. The lemon cookie is buttery and has walnuts and lemon zest and browned butter. It’s sweet, bright, and oh so delicious. The pineapple itself is boiled down in a sauce pan with lemon and sugar for about 30 minutes until it fully reduces, then we add a little butter, heavy cream, and sugar and allow that to set in the freezer on top of the lemon cookie. Then you cut up the bars into 1/2 inch wide, 4 inches long and dunk them into white chocolate, garnish with mint, and eat up!