Introduction
Indulge in the tropical flavors of piña colada with this delectable Piña Colada Bars Recipe. These sweet, buttery bars feature a flaky shortbread crust topped with a delightful combination of fresh pineapple and shredded coconut. The best part? It's incredibly easy to make, and you can even make it gluten-free. Whether you're hosting a gathering, treating yourself, or just craving a taste of paradise, these Piña Colada Bars will surely become your new favorite dessert!
Table of Contents
- Introduction
- Ingredients
- Instructions
- Recipe Notes
- Serving and Storage
- Conclusion
Ingredients
Shortbread Crust:
- 1 ½ cups gluten-free flour
- 10 Tbsp. butter, melted
- ⅓ cup sugar
- ½ tsp. baking powder
- 1 tsp. vanilla
- ¼ tsp. salt
Pineapple Coconut Filling:
- ⅓ cup sugar
- 1 egg
- 2 Tbsp. butter, melted
- 2 cups finely diced pineapple
- ¾ cup shredded coconut, divided
Instructions
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Preheat your oven to 350°F (175°C).
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In a large bowl, combine all the ingredients for the shortbread crust. Use a pastry cutter to mix the ingredients until a coarse crumb forms.
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Spray an 8×8-inch square baking dish with non-stick cooking spray. Press the shortbread mixture into the dish, making sure it is firmly packed down.
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Bake the crust in the preheated oven for 15 minutes.
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While the crust is baking, prepare the pineapple coconut filling. In the same large bowl, beat the remaining sugar, egg, and melted butter with a mixer on medium speed for 1 minute.
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Add the diced pineapple and ½ cup of shredded coconut to the mixture. Gently mix by hand until the ingredients are just combined.
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Pour the pineapple-coconut layer over the pre-baked crust and spread it out evenly. Sprinkle the remaining ¼ cup of shredded coconut over the top.
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Bake the bars in the oven for 35-40 minutes or until the edges begin to brown, and the middle is no longer jiggly.
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Allow the bars to cool to room temperature before cutting into them. Enjoy the tropical goodness!
Recipe Notes
- If you're not following a gluten-free diet, you can use regular all-purpose flour instead of gluten-free flour for the shortbread crust.
Serving and Storage
To Serve: Let the Piña Colada Bars cool completely before serving. The middle layer takes some time to set, so cutting in too soon may result in a crumbly crust and gooey middle.
To Store: You can keep the bars at room temperature for up to three to four days.
To Freeze: For longer storage, tightly wrap the bars and keep them in the freezer for up to three to four months.
Conclusion
Experience the taste of a tropical getaway with every bite of these Piña Colada Bars. With their buttery shortbread crust and delightful pineapple coconut filling, these bars are a true delight for your taste buds. Whether you're enjoying them as a special treat or sharing them with friends and family, these bars will transport you to a sunny paradise with their tropical flavors. So, savor the taste of the islands and bring a taste of the beach to your dessert table with these Piña Colada Bars!