Pina Colada Bars Recipes

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.

PIñA COLADA

Steps:

• Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
• Strain into a chilled Hurricane glass over pebble ice.
• Garnish with a pineapple wedge and pineapple leaf.

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.

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.

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.

FROZEN PIñA COLADA

Steps:

• Add all ingredients (except garnishes) to a blender, in the order they're listed above.
• Blend until smooth.
• Pour into serving glasses, and garnish as desired.

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 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.

CLASSIC PIñA COLADA

Steps:

• In a blender, pour in all the ingredients.
• Add ice cubes. You can also swap out a couple of ice cubes with frozen pineapple chunks to enhance the flavor. Blend until smooth.
• Pour mixture into a Poco Grande glass.
• Garnish with a pineapple wedge and cherry. You can also put a tiny umbrella to add fancy effects.