Food and Recipes Desserts Bars Ambrosia Streusel Bars with Shortbread Crust Recipe 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 Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 14, 2022 Print 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. Print