Pineapple Cream Cheese Bars

Pineapple Cream Cheese Bars Yields 24 For the bars 1 8 oz. can of crushed pineapple in it's own juice 2 3/4 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 c. butter, softened 8 oz. pkg. pineapple cream cheese, softened 1 2/3 c. sugar 1 egg For the icing 1 c. powdered sugar 2 tbsp. milk 1 - 1 1/2 tbsp. pineapple juice Preheat oven to 350° and spray a 9"x13" pan with baking spray. Drain the canned pineapple being sure to reserve the juice. Divide the pineapple and juice as follows. 1/4 c. crushed pineapple, 3 tbsp. pineapple juice, remaining pineapple and juice in separate bowls. In a large bowl mix together the flour, baking soda and baking powder and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar, 1/4 c. crushed pineapple and pineapple juice and mix until combined. Stir in the egg on low until incorporated. Stir in the dry ingredients in two batches and then mix on medium speed for a minute. Press the dough evenly into the prepared pan and top with the remaining crushed pineapple.Bake for 30-35 minutes or until the middle has set. Let the bars cool for 10-15 minutes. While they are cooling you can make the icing. To make the icing whisk together the powdered sugar, milk and pineapple juice until smooth. Once the bars are cooled some spread the icing. Cut the bars into 2" squares and serve.