Pina Colada Bars Food

PIñA COLADA BARS

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

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.

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.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA BARS

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.

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 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 PINA COLADA BARS

Steps:

• Heat oven to 350*. Grease bottom and sides of 8x8 or 9x9 inch square pan with shortening.
• Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze.
• Mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
• Beat eggs in medium bowl with wire whisk until blended. Stir in pineapple and remaining ingredients except Pineapple Glaze. Spread over partially baked crust.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
• Make Pineapple Glaze by mixing the powdered sugar and reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over bars.

PINA COLADA CRUMB BARS

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.

PINA COLADA MOJITO

Steps:

• Place lime pieces in a 12-ounce glass and top with mint leaves and cane sugar. Using a muddler, crush the lime pieces while bruising the mint with the sugar. Fill the glass just below the rim with the ice. Add the mint syrup, coconut milk, pineapple juice, pineapple rum and the coconut rum. Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds. Pour the mojito back in the glass, and top off the glass with seltzer water. Place a sugar cane stick in each glass and garnish with fresh mint leaves. Serve immediately.
• Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. While the syrup heats, rinse the mint leaves to eliminate any dirt. Once the sugar has dissolved, remove the syrup from the heat, and dump the mint leaves into the saucepan. Allow the syrup to cool for at least 1 hour before straining out the mint. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.