Ingredients

Bottom/Shortbread Layer (original recipe here):

10 Tbsp room temperature Butter
1/2 Cup Powdered Sugar
1/2 Tsp Vanilla
1 and 1/2 Cups Flour
1/2 Tsp Salt

Top Layer:

About 10 oz. Pineapple Tidbits
2 Tsp Molasses
1/2 Cup Butter (softened/melted)
1 Can Sweetened Condensed Milk
1 Tsp Rum Extract
1 and 1/2 Cups Graham Cracker Crumbs (this is usually just one sleeve of graham crackers)
1/2 Cup Flour
2 Tsp Baking Powder
1 and 1/2 Cups Coconut
1 Cup White Chocolate Chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Either lightly grease or line a 9X9 inch pan with parchment paper.

Bottom/Shortbread Layer: mix all ingredients together until they come together to form a dough. Press into the bottom of prepared pan.

Top Layer: get your pineapple, give it a good squeeze over the sink to get extra juice out. Chop up the pieces smaller and drizzle the molasses over the top. Now get a glass bowl and melt the butter in it. Add the rest of the ingredients (including the pineapple/molasses) into the bowl and stir together. Pour and spread evenly over the shortbread layer.

Bake for 30 minutes.