• I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck all together. That is good because when it is cooked it will be a smooth filling. If you want to chop it by hand into small bits - that is good too. It will just be a little more textured filling.

For the filling:

• In a small saucepan add the water, coconut sugar, cut up dried pineapple and cornstarch. NOT the coconut - yet.
• Cook over medium high heat until sauce thickens.
• Take off the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5 to 10 minutes.
• Set aside.

For the crumb mixture:

• To a large bowl add the flour and butter.
• Cut the butter into the flour until it is like a coarse meal.
• To this mixture add the oats, brown sugar, and baking soda.
• Mix well and I use my fingers to really get it well incorporated.
• Take out ½ cup of the mixture. Add the nuts to this ½ cup and set aside.
• Press the remaining mixture into an ungreased 8x8x2 or 9x9x2 inch baking pan.
• I used 8x8x2 but I will tell you the different cooking times at the end during the baking instructions.
• Spread your filling evenly all over this layer.
• Sprinkle the crumb mixture that you set aside all over this filling mixture.
• Spread it out evenly and press, lightly, with your hand.
• Bake at 350° for 30 to 35 minutes for a 9x9x2 pan and 35 to 40 minutes for an 8x8x2 pan. The 8x8x2 pan will make your bars a little taller as in my photo.
• Let the bars cool completely in the pan.