1 (18 ounce) can crushed pineapple with juice
1 (3 ounce) container frozen whipped topping, thawed
1 (1 ounce) square unsweetened chocolate
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat pineapple and lemon zest in medium bowl until smooth. In a small mixing bowl, whip cream until stiff peaks form. Fold cream into pineapple and zest mixture. Spread mixture onto baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until pineapple is soft. Cool completely. Cool completely before cutting into bars. Cut into squares.
Good and easy. I utilized a spice mix of my choice. I also used olive oil instead of canola, and added RED bell pepper. Ended up with something close to repainting a burger, but without the bells. I had this at Veggie Grill, and it was delicious.. although I wouldn't call it Burger-Fi. Even my husband thought it was Gi.. which meant Gooey. Solid minimalist recipe. I will make this again.
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