Piña Colada Bars Recipe: A Tropical Delight

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

  1. Introduction
  2. Ingredients
  3. Instructions
  4. Recipe Notes
  5. Serving and Storage
  6. 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

  1. Preheat your oven to 350°F (175°C).

  2. 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.

  3. 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.

  4. Bake the crust in the preheated oven for 15 minutes.

  5. 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.

  6. Add the diced pineapple and ½ cup of shredded coconut to the mixture. Gently mix by hand until the ingredients are just combined.

  7. 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.

  8. Bake the bars in the oven for 35-40 minutes or until the edges begin to brown, and the middle is no longer jiggly.

  9. 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!

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