Pina Colada Bars Recipes

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PIñA COLADA MAGIC BARS



Piña Colada Magic Bars image

These easy Piña Colada Magic Bars marry the flavors of a Piña Colada with your favorite 7 layer bars. Soft and chewy with a taste of the tropics that everyone will love!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 33m

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter (melted)
14 ounces sweetened condensed milk
2 tablespoons rum (OR 1 tsp rum extract)
2 cups sweetened flaked coconut
12 ounces white chocolate chips
6 ounces dried pineapple (roughly chopped)
1 cup chopped macadamia nuts

Steps:

  • Preheat oven to 350°F.
  • Spray a 9x13 pan with baking spray and line with parchment. Set aside.
  • In a medium bowl, combine graham cracker crumbs and melted butter. Stir with a fork until combined.
  • Press graham cracker mixture into the bottom of the prepared pan with a spatula or your fingers.
  • In a small bowl, combine sweetened condensed milk and rum or rum extract. Gently whisk until thoroughly combined. Set aside.
  • Sprinkle coconut over the top of the crust, followed by the white chocolate chips, pineapple, and macadamia nuts.
  • Drizzle the sweetened condensed milk mixture evenly over the top.
  • Bake for 23 to 27 minutes keeping a close eye on the bars starting at 20 minutes. You'll know they are done when the edges lightly brown.

Nutrition Facts : Carbohydrate 32 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 19 mg, Sodium 123 mg, Fiber 2 g, Sugar 27 g, Calories 285 kcal, UnsaturatedFat 7 g, ServingSize 1 serving

PINA COLADA BARS



Pina Colada Bars image

Classic lemon bars go tropical with pineapple juice and toasty flaked coconut-perfect to take to a party.....From "Woman,s World" magazine.

Provided by Boyz 5

Categories     Bar Cookie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine, at room temperature
1 3/4 cups sugar
1 1/4 cups flour
1/8 teaspoon salt
4 eggs
6 ounces pineapple juice
1/4 cup lemon juice
1/2 teaspoon grated lemon zest
3 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 cup sweetened flaked coconut

Steps:

  • Preheat oven to 325 degrees F.
  • Line 9" square baking pan with enough foil to overhang sides by 2".
  • On medium speed,beat butter and 1/2 cup sugar until smooth.
  • On low speed,gradually beat in flour and salt until dough comes together.
  • Press into bottom and 1" up sides of pan:prick dough with fork.
  • Bake 20 minutes or until golden brown.
  • Meanwhile,whisk together eggs,juices,zest and remaining 1 1/4 cups sugar until blended.
  • Whisk in cornstarch and baking powder until blended;Pour into crust.
  • Bake 25 minutes or until golden and filling is set,sprinkling with coconut during the last 5 minutes of baking time.
  • Cool on rack.
  • Using foil,lift from pan;remove foil and cut into triangles.

Nutrition Facts : Calories 278.9, Fat 10.2, SaturatedFat 6, Cholesterol 90.8, Sodium 123, Carbohydrate 44.3, Fiber 0.5, Sugar 31.7, Protein 3.7

PIñA COLADA BARS



Piña Colada Bars image

Favorite tropical flavors create the right combination for great-tasting bar cookies or a satisfying dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 6

1 package Betty Crocker™ Sunkist® lemon bar mix
1 teaspoon rum extract
3 eggs
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped macadamia nuts, if desired
1/2 cup flaked coconut

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.

Nutrition Facts : Calories 175, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg

PIñA COLADA BARS



Piña Colada Bars image

These non-alcoholic tropical coconut custard bars have chunks of pineapple and shredded coconut all on top of a crunchy graham cracker crust.

Provided by Lynn April

Time 1h30m

Number Of Ingredients 11

1 and ½ cups (150g) graham cracker crumbs (10 or 11 full sheets)
5 Tablespoons (72g) unsalted butter (melted)
¼ cup (50g) firmly packed light brown sugar
6 ounces (171g) full fat block cream cheese (softened to room temperature)
⅔ cup (134g) granulated sugar
2 large egg yolks
1-14 ounce can coconut milk (full fat; room temperature1)
1 teaspoon vanilla extract2
¼ teaspoon salt
1-8 ounce can crushed pineapple (drained3)
1 cup (120g) sweetened shredded coconut (divided)

Steps:

  • Preheat the oven to 350ºF (177ºC).
  • 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.

PINA COLADA BARS



Pina Colada Bars image

My all-time favorite summer drink in cookie form.

Provided by Brandi Rose

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h22m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
½ cup firmly packed brown sugar
2 eggs
½ teaspoon rum extract
½ teaspoon salt
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
¾ cup sweetened flaked coconut
½ cup chopped macadamia nuts
1 cup confectioners' sugar
½ teaspoon rum extract

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.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g

PIñA COLADA CHEESECAKE BARS



Piña Colada Cheesecake Bars image

The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 12 cheesecake bars

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pan
16 to 18 shortbread cookies, finely ground (about 1 cup)
1 tablespoon sugar
2 8-ounce packages cream cheese, at room temperature
1/3 cup cream of coconut
1/3 cup sugar
Pinch of salt
2 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon coconut extract
1 cup chopped dried pineapple
1 8-ounce can crushed pineapple in juice
2 tablespoons cream of coconut
1 tablespoon fresh lemon juice
2/3 cup water

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.

PINA COLADA CHEESECAKE BARS



Pina Colada Cheesecake Bars image

Make and share this Pina Colada Cheesecake Bars recipe from Food.com.

Provided by Vino Girl

Categories     Bar Cookie

Time 1h3m

Yield 16 serving(s)

Number Of Ingredients 19

1 cup graham cracker crumbs
2 tablespoons coconut flour or 2 tablespoons all-purpose flour
2 tablespoons turbinado sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water
cooking spray
1 cup 2% fat cottage cheese
1/2 cup sugar
1/4 cup block-style fat free cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
1 dash salt
3/4 cup egg substitute
1 cup chopped fresh pineapple
1/4 cup unsweetened dried shredded coconut, toasted

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.

Nutrition Facts : Calories 104.5, Fat 4.4, SaturatedFat 2.1, Cholesterol 5.1, Sodium 130.6, Carbohydrate 12.8, Fiber 0.6, Sugar 9.2, Protein 3.9

MACADAMIA NUT PIñA COLADA BARS



Macadamia Nut Piña Colada Bars image

These bars will help you imagine you're on a tropical island!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14

1 can (8 ounces) crushed pineapple
1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons powdered sugar
2 eggs
1 cup granulated sugar
3/4 cup chopped macadamia nuts
1/2 cup flaked coconut
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon rum extract
1/2 cup powdered sugar
2 to 3 teaspoons reserved pineapple juice

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.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg

PINA COLADA COCKTAIL



Pina Colada Cocktail image

The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

3 fluid ounces light rum
3 tablespoons cream of coconut
3 tablespoons crushed pineapple
2 cups ice

Steps:

  • Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 37.4 g, Fat 9.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 8.8 g, Sodium 21.8 mg, Sugar 35.9 g

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