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.
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 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.