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
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
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
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 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.
MACADAMIA NUT PINA COLADA BARS
Make and share this Macadamia Nut Pina Colada Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 1h55m
Yield 24 bars
Number Of Ingredients 14
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.
Nutrition Facts : Calories 153.2, Fat 8, SaturatedFat 3.5, Cholesterol 27.8, Sodium 69.3, Carbohydrate 19.7, Fiber 0.7, Sugar 14.1, Protein 1.7
PINA COLADA CRUMB BARS
I have been chairman of a Christmas Cookie Sale at my church for the past few years and we make literally 20 to 30 thousand cookies to sell. I am always on the look-out for new recipes and this is one of them.
Provided by Chef53Kathy
Categories Bar Cookie
Time 50m
Yield 32 bars, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare crumb mixture and set aside 1 cup for topping of bars. Press the remaining crumb mixture into the bottom of an ungreased 13x9 baking pan.
- In a medium saucepan combine the pineapple, macadamia nuts, sugar, cornstarch and water and cook until thick and bubbly. Remove from heat and stir in the coconut.
- Pour over the crust. To the reserved crumb mixture add 1 cup chopped walnuts and sprinkle over the fruit mixture pressing with fingers lightly so that it sticks to.
- the filling. Bake the bars for 25 minutes at 350*.
- Cool well. Mix frosting ingredients and drizzle over the cool bars.
Nutrition Facts : Calories 592.3, Fat 28.9, SaturatedFat 8.7, Cholesterol 0.9, Sodium 185.4, Carbohydrate 79.5, Fiber 5.1, Sugar 44.2, Protein 7.8
PINA COLADA CHEESECAKE BARS
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
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
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
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