PIñA COLADA BARS
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
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.
PIñA COLADA MAGIC BARS
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
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
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
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
PINA COLADA CRUMB BARS
Pina Colada Crumb Bars are three layers of goodness that just happen to have a fun name.
Provided by Ginny McMeans
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck all together. That is good because when it is cooked it will be a smooth filling. If you want to chop it by hand into small bits - that is good too. It will just be a little more textured filling.
Nutrition Facts : ServingSize 1 Bar, Calories 194 kcal, Carbohydrate 27 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 75 mg, Fiber 1 g, Sugar 16 g
MACADAMIA NUT PIñA COLADA BARS
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
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
PIñA COLADA CHEESECAKE BARS
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
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 ICE CREAM BARS
Make and share this Pina Colada Ice Cream Bars recipe from Food.com.
Provided by _Pixie_
Categories Frozen Desserts
Time 2h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Mix the crumbs, oats, almonds and butter until throughly combined.
- Line a 9" x 9" pan with wax paper.
- Press half the crumb mixture evenly in the pan.
- Mix the coconut with the remaining crumb mixture.
- Fold the pineapple and almond extract into the ice cream and spread evenly over the crumb mixture in the pan.
- Top evenly with the coconut crumb mixture.
- Freeze until firm.
Nutrition Facts : Calories 287.6, Fat 22.4, SaturatedFat 11.8, Cholesterol 43.2, Sodium 189.6, Carbohydrate 19.6, Fiber 2.4, Sugar 9.5, Protein 3.9
PINA COLADA BISCUITS
This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! -Carolyn Piette, Johnston, Rhode Island
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven 450°. In a large bowl, whisk biscuit mix and sugar. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk milk, egg and vanilla; stir into crumb mixture just until moistened. Stir in remaining ingredients. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 7-9 minutes or until golden brown. Serve warm.
Nutrition Facts :
PINA COLADA BARS
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
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
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
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
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