Kardea Browns Hummingbird Bars with Candied Pecans Delicious Miss Brown Food Network

Kardea Brown bakes mini versions of a favorite cake by topping her spiced shortbread with creamy cheesecake filling, pineapple, coconut and candied pecans.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Hummingbird Bars with Candied Pecans
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 3 hr 50 min (includes cooling and chilling time)
Active: 40 min
Yield: 12 to 15 bars

Ingredients

Crust:
2 1/2 cups all-purpose flour
1 cup powdered sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt (see Cooks Note)
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, cut into pieces

Filling:
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 large banana, mashed (about 1/2 cup)
One 15.25-ounce can crushed pineapple, drained and pressed dry
1 1/2 cups (thin-sliced) dried pineapple rings
1 cup sweetened coconut flakes
1/4 cup (4 tablespoons) unsalted butter, melted
1 1/2 cups candied pecans, coarsely chopped

Directions

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches to extend over the sides to use as handles.

Pulse the flour, powdered sugar, cinnamon, salt and nutmeg in a food processor until mixed. Add the butter and pulse until the mixture is crumbly (see Cooks Note). Press the dough into the bottom of the prepared baking pan. Bake until golden brown, about 30 minutes. Remove from the oven and let cool completely.

For the filling: Beat the cream cheese and granulated sugar with an electric mixer until creamy. Add the eggs, one at a time, beating until the yellow disappears after each addition. Stir in the vanilla and banana. Pour the filling over the cooled crust and top with the pineapple. Arrange the dried pineapple rings over the top and sprinkle with the coconut. Drizzle with the butter. Bake until the filling is set, about 35 minutes. Remove from the oven and let cool. Sprinkle with the candied pecans and refrigerate until chilled.

To serve, remove the bars from the pan using the parchment paper handles. Cut into bars.

Cooks Note: We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. Depending on how humid your kitchen is, you may need to add 1 to 2 tablespoons of water to the shortbread dough to come together.

Hummingbird Bars with Candied Pecans | Delicious Miss Brown | Food Network
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