Hawaiian Bars

These tropical cookie bars start with a brown sugar shortbread crust that bakes up golden and crisp, then get loaded with a coconut topping studded with dried pineapple, papaya, and salted macadamia nuts. The combination of chewy dried fruit, toasted coconut, and rich, buttery nuts in every bite is pure island indulgence.

The crust uses vinegar alongside vanilla, which is an old baker’s trick. A tiny amount of acid tenderizes the dough by slowing gluten development, so the base stays crumbly and shortbread-like rather than tough. Press it into the foil-lined pan firmly and evenly. Thin spots will overbake while thick spots stay doughy.

Use kitchen scissors to chop the dried fruit. A knife will stick and make a mess, but scissors snip through dried pineapple and papaya cleanly and quickly.

Chef Tips

• Cool the crust fully for 15 minutes before adding the topping. Hot crust absorbs the egg mixture and gets soggy instead of staying distinct.
• Foil overhang is genius: Those two-inch flaps let you lift the entire slab out of the pan for clean cutting. No prying bars out with a spatula.
• Cool completely before cutting: The topping needs to set. Cut while warm and the bars crumble apart.
• Freeze for up to a month in an airtight container. Thaw at room temperature for about 20 minutes.

Variations

• Mango swap: Use dried mango instead of papaya for a tangier, more pronounced tropical flavor.
• Toasted coconut: Toast the flaked coconut in a dry skillet before mixing into the topping for deeper, nuttier flavor.