Piña Colada Bars

Piña Colada Bars

  • Prepare: 15M
  • Cook: 45M
  • Total: 1H
Piña Colada Bars

Piña Colada Bars

Ingredients

  • Produce

    • 1 can Pineapple
  • Refrigerated

    • 2 Egg yolks, large
  • Baking & Spices

    • 1 1/2 tbsp Brown sugar, light
    • 1/4 tsp Cinnamon
  • Nuts & Seeds

    • 1 tsp Coconut extract
    • 1 cup Flake coconut, sweetened tender
  • Snacks

    • 1 1/2 cups Graham crackers
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1 can Condensed milk, sweetened full-fat
    • 6 oz Cream cheese
  • Beer, Wine & Liquor

    • 2 tsp Rum extract
  • Time
  • Prepare: 15M
  • Cook: 45M
  • Total: 1H

Found on

Description

All purpose recipes sifted with sunshine

Piña coladas never tasted so good! These tropical pineapple and coconut bars are the answer to your summer sweet tooth.

Ingredients

  • 1 and ½ cups crushed graham crackers (approximately 12 full sheets)
  • 1 and ½ Tablespoons light brown sugar
  • ¼ teaspoon cinnamon
  • 4 Tablespoons (half a stick) unsalted butter, melted
  • 6 ounces cream cheese, softened
  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk (full fat)
  • 1 teaspoon coconut extract
  • 2 teaspoons rum extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup sweetened tender flake coconut, divided
  • Optional: 16 maraschino cherries

Directions

  • Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.
  • Make the crust: in a food processor, pulverize graham crackers. Once crackers are a fine crumb, add brown sugar, cinnamon. Pulse to blend. Pour mixture into a medium sized bowl and mix in melted butter. Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.
  • Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk and coconut and rum extracts. Add the can of undrained crushed pineapple and ⅔ cup of the flake coconut and mix on low speed until combined.
  • Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes. Edges and flake coconut should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
  • When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Bars can be stored covered in the refrigerator up to a week.
  • Serves: 16 bars
  • Prepare: 15 minutes
  • Cook Time: 45 minutes
  • TotalTime:
freshaprilflours.com

freshaprilflours.com

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Title:

Piña Colada Bars

Descrition:

I am not a cocktail girl. Not one bit. I am most definitely a wine or beer girl, 100%. Although I do enjoy a traditional margarita with salt on the rim, I haven't touched a sweet, fruity drink since my bachelorette party last year.

Piña Colada Bars

  • Produce

    • 1 can Pineapple
  • Refrigerated

    • 2 Egg yolks, large
  • Baking & Spices

    • 1 1/2 tbsp Brown sugar, light
    • 1/4 tsp Cinnamon
  • Nuts & Seeds

    • 1 tsp Coconut extract
    • 1 cup Flake coconut, sweetened tender
  • Snacks

    • 1 1/2 cups Graham crackers
  • Dairy

    • 4 tbsp Butter, unsalted
    • 1 can Condensed milk, sweetened full-fat
    • 6 oz Cream cheese
  • Beer, Wine & Liquor

    • 2 tsp Rum extract

The first person this recipe

freshaprilflours.com

freshaprilflours.com

299 0

Found on freshaprilflours.com

Fresh April Flours

Piña Colada Bars

I am not a cocktail girl. Not one bit. I am most definitely a wine or beer girl, 100%. Although I do enjoy a traditional margarita with salt on the rim, I haven't touched a sweet, fruity drink since my bachelorette party last year.