Easy Pina Colada Bars
These Easy Pina 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: Pina 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 Pina 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 9x11 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 Pina Colada Bars would be perfect to serve at a luau party for a tropical dessert.
Enjoy!
💜Julie
Easy Pina Colada Bars
Ingredients
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 9x11 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.
Notes
Store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze up to 3 months.
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.
You can omit the rum, if desired, but keep in mind that the alcohol will bake out, leaving only the flavor behind...so no need to worry!
Nutrition Facts
Calories
430Fat (grams)
19 gSat. Fat (grams)
11 gCarbs (grams)
65 gFiber (grams)
2 gNet carbs
65 gSugar (grams)
52 gProtein (grams)
6 gSodium (milligrams)
225 mgCholesterol (grams)
45 mgNutritional disclaimer: Nutritional values are based on one slice and may vary with brands used. 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.
