Easy Piña Colada Bars
These Easy Piña Colada Bars were inspired by my dad. I was planning a visit after a surgery he had earlier in this year and asked if he wanted me to bring anything special. His request was very specific: Piña Colada Bars. I had never made them, but I love the challenge of coming up with an original recipe, so my wheels started spinning and I created a quick and easy-to-make recipe that would become a hit.
These delicious Piña Colada Bars start off with a sugar cookie crust, then layered with rum-soaked pineapple and cherries, white chocolate, shredded coconut and sweetened condensed milk. Baked till golden brown, cooled and then cut into squares. These would make a great tropical dessert to take to a luau party or family get-together. (You can omit the rum if desired, but the alcohol gets bakes out, so no need to worry really.) I also shared with my husband and his family, and they loved them! These are a “special occasion” treat or “well-earned” indulgence. You can easily make these dairy-free/vegan by using coconut sweetened condensed milk and plant butter. Makes 12 large square bars.
Let’s begin!
Ingredients:
- (1) 20oz can pineapple slices
- 1/2 cup maraschino cherries
- 1/2 cup (roughly) coconut rum
- (1) 17.5oz package sugar cookie mix
- 1 large egg
- 1/2 cup butter, melted
- 1/2 cup white chocolate chips
- 1 cup unsweetened coconut flakes
- 14oz can sweetened condensed milk
Instructions:
Drain pineapples and cherries, then add coconut rum to each, to cover. Let soak for at least 20-30 minutes.
Preheat oven to 350℉ / 176℃ and line a 9×11 baking pan with overhanging parchment paper.In a medium bowl, mix together entire package of sugar cookie mix, egg and melted butter until well blended.
Press dough mixture into bottom of prepared pan, all the way to each edge.Bake for 10-12 minutes, then remove from oven. (It will not be fully cooked, but almost…like a gooey cookie)
Drain pineapples and cherries. (You can certainly reserve the rum for a cocktail later…waste not!) Add pineapple rings on top of crust, then place cherries in-between them.
Next, evenly distribute coconut and white chocolate chips on top.
Spoon or drizzle entire can of sweetened condensed milk over top, then bake for 25-29 minutes or until most of the coconut is slightly browned. TIP: Ovens vary, so if you still have a lot of baking time left when coconut starts to brown, during the last five to eight minutes, you can place a loose piece of foil on top for remaining baking time and then remove foil promptly after removing bars from oven.
Let cool completely in pan, then slice into bars and enjoy or store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days or freeze up to 3 months.
This Piña Colada Bars would be perfect to serve at a luau party for a tropical dessert.
Enjoy!
💜Julie
Easy Piña Colada Bars
Ingredients
- 1 20oz can pineapple slices
- 1/2 cup maraschino cherries
- 1/2 cup roughly coconut rum
- 1 17.5oz package sugar cookie mix
- 1 large egg
- 1/2 cup butter melted
- 1/2 cup white chocolate chips
- 1 cup unsweetened coconut flakes
- 14 oz can sweetened condensed milk
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Drain pineapples and cherries, then add coconut rum to each, to cover. Let soak for at least 20-30 minutes.
- Preheat oven to 350℉ / 176℃ and line a 9×11 baking pan with overhanging parchment paper.
- In a medium bowl, mix together entire package of sugar cookie mix, egg and melted butter until well blended.
- Press dough mixture into bottom of prepared pan, all the way to each edge. Bake for 10-12 minutes, then remove from oven. (It will not be fully cooked, but almost…like a gooey cookie)
- Drain pineapples and cherries.
- CAUTION: For next steps, remember that pan is still hot and to carefully add in ingredients without touching sides of pan. Add pineapple rings on top of crust, pressing down slightly, then place cherries in-between them and all-around them.
- Next, evenly distribute coconut and white chocolate chips on top.
- Spoon or drizzle sweetened condensed milk over top, then bake at 350℉ for 25-29 minutes or until most of the coconut is slightly browned. TIP: Ovens vary, so if you still have a lot of baking time left when coconut starts to brown, during the last five to eight minutes, you can place a loose piece of foil on top and remove foil promptly after removing bars from oven.
- Let cool completely in pan, then slice into bars and enjoy or store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days or freeze up to 3 months.
Brought this to a 4th party and everyone loved it. I two batches one in a metal pan in one of the glass pan, and it cooked much better in the metal pan for me. Shared with several people!!
Thank you for the great feedback Brandi, that’s good to know about the glass and metal pans, because I only tested in the metal. (I’m guessing that you may have to increase cooking times for a glass pan, so I’ll try to experiment with that and insert in the notes.) I’m so happy to hear everyone loved it! Have a happy 4th of July and thanks again for leaving a comment:)
Am I using the entire can of condensed milk, or just drizzling and spoon enough to match the picture above?
Hi Laura,
You will spoon or drizzle the entire 14oz can of sweetened coconut condensed milk on top (or you can also use regular sweetened condensed milk if you don’t need to make a dairy-free version.) Thanks for your question and I would love to hear how it turned out for you!
Julie