1970's Pineapple Cherry Bars

When we lived on the 'chicken farm', I made these quite often.  The recipe came from the February 1972 issue of Better Homes and Gardens magazine.  If you like these two flavors, you'll like these.

INGREDIENTS:

2 cups sifted all-purpose flour
1 cup brown sugar
1/2 teaspoon ~~~salt
1 cup butter
~~~
1/2 cup granulated sugar
2 tablespoons cornstarch
1 (8 and 3/4 oz.) can crushed pineapple (I just took a cups' worth from a larger can and used the left-over pineapple for topping my cottage cheese, or etc.)
2 beaten egg yolks
1 cup chopped maraschino cherries (I only used 1/2 cup)

DIRECTIONS for CRUST:

In a small bowl, combine flour, brown sugar and salt; cut in butter till crumbly.  Set aside 1 cup crumb mixture; press remaining crumb mixture on bottom of 9x13x2-inch baking pan.  Bake in 350-degree oven for 15 minutes.  Cool slightly while preparing topping.

DIRECTIONS for TOPPING:

In saucepan, combine sugar and cornstarch.  Stir in UNDRAINED pineapple and the egg yolks.  Cook over medium heat, stirring constantly, till mixture thickens and bubbles.  Remove from heat; stir in cherries. 

Spread evenly over baked layer.  Sprinkle on reserved crumb mixture.  Bake in 350-degree oven for 30 minutes more.  Cool before cutting into bars.  Makes 2 and 1/2 dozen bars.