Pineapple Crumbly Bars

Today is a rainy day.

Rainy days are good for spending in the kitchen,

baking something yummy.

My friend often makes this delicious recipe for lemon bars from Taste of Home.

Those lemon bars are incredible, and my friend has the technique down pat.

They are seriously one of my favorite desserts, and they sure sounded good to me today.

But today I have not lemon cake mix. Nor do I have lemons.

One cannot easily make lemon bars without lemon stuff.

One can, however, make pineapple bars with pineapple things.

And so I thought I'd try the recipe for lemon bars, I'd just use pineapple stuff instead.

This is what I like to call 'experimenting'.

I began with the pineapple cake mix and one egg 

and... 

I dumped those three ingredients into a favorite mixing bowl of mine and got to work.

I used my hands to mash them together until they became a beautiful crumbly mixture.

I then mashed up a bunch of

until I had somewhere around two cups of cracker crumbs

which I mixed into the crumbly cake mix mixture.

I set aside two cups of the completed crumbly mixture to be used for topping later,

and dumped the rest of it into a non-stick sprayed baking dish and smooshed it all to the bottom.

I wished it good luck and stuck it into the pre-heated oven (which was at 350 degrees) 

for 20 minutes.

After I got it out of the oven and had let it cool for about 5 minutes, I spread a can of 

pineapple pie filling over it.

And also sprinkled my remaining crumbly mixture on top of the pie filling layer before sending it

back into the oven for another 25 minutes.

I let the bars cool for about 3 minutes before I could bear it no longer.

I wanted to taste it.

I'm glad I experimented today.

these are good.

So if you ever feel the need for a fabulous crumbly bar,

give these a shot.

Chelsea