Food and Recipes Desserts Bars Ambrosia Streusel Bars with Shortbread Crust Recipe Be the first to rate & review! Serve ambrosia in a new way this holiday season. Use the foil as a handle to remove the cooled batch from the pan for easy slicing. By Southern Living Editors Updated on February 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas Hands On Time: 30 mins Total Time: 2 hrs 10 mins Yield: 12 to 16 squares Ingredients CRUST 2 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 1 1/4 cups cold butter, cut into pieces 2 large egg yolks FILLING 1 1/2 cups fresh pineapple chunks 1 cup orange marmalade 2 tablespoons granulated sugar 2 tablespoons fresh lemon juice 2 teaspoons cornstarch 1/4 teaspoon kosher salt 1/2 cup drained maraschino cherries, coarsely chopped STREUSEL 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/8 teaspoon kosher salt 3 tablespoons cold butter, cut into pieces 1 cup toasted coconut chips (such as Dang) Directions Prepare Crust: Preheat oven to 400°. Pulse first 4 ingredients in a food processor 2 to 3 times or until combined. Add 1 1/4 cups cold butter pieces, 2 or 3 pieces at a time, pulsing after each addition. Add egg yolks, 1 at a time, pulsing after each addition. Process until mixture is crumbly. Line a 13- x 9-inch pan with aluminum foil, extending foil over sides. Butter and flour foil. Press flour mixture into bottom of pan. Bake at 400° for 12 minutes. Prepare Filling: Pulse pineapple in food processor until coarsely chopped. Bring pineapple, marmalade, and next 4 ingredients to a boil in a saucepan over medium-high heat. Boil, stirring often, 1 minute. Remove from heat; let stand 10 minutes. Stir in cherries, and spread in prepared crust. Prepare Streusel: Stir together 1/2 cup granulated sugar and next 2 ingredients; cut butter into sugar mixture with a pastry blender until it resembles coarse meal. Stir in coconut; sprinkle over pineapple mixture. Bake at 400° for 30 minutes or until golden. Cool completely in pan. Lift bars from pan, using foil sides. Cut into squares. Rate it Print