Best 6 Pina Colada Bars Recipes

PINA COLADA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.

PIñA COLADA CHEESECAKE BARS

Steps:

• Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
• Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
• Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
• Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
• Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
• Remove the bars from the pan, peel off the foil and cut into pieces.

MACADAMIA NUT PIñA COLADA BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
• Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.

PINA COLADA CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• CRUST: Combine first 4 ingredients in a bowl.
• Add butter, oil, and 1 tablespoon water; toss well.
• Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
• Bake for 10 minutes.
• Cool completely on a wire rack.
• FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
• Add egg substitute, and process until blended.
• Spread cheese mixture over cooled crust.
• Bake for 33 minutes or until set.
• Cool for 10 minutes on a wire rack.
• Refrigerate for 2 hours or until thoroughly chilled.
• TOPPING: Top with pineapple and coconut.

PIñA COLADA BARS

Steps:

• Heat oven to 350°F. Stir Filling Mix, rum extract, eggs and undrained pineapple (no water needed), using fork; set aside.
• Stir nuts into Ready-Mixed Crust (dry); press in bottom of ungreased 8- or 9-inch square pan. Bake 10 minutes.
• Stir filling mixture; pour over hot crust. Sprinkle with coconut. Bake 35 to 40 minutes for 8-inch glass pan or 9-inch metal pan, bake 40 to 45 for 8-inch metal pan, or until top begins to brown. Cool completely; refrigerate for best flavor. For 16 bars, cut into 4 rows by 4 rows.

MACADAMIA NUT PIñA COLADA BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
• Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.