Piña Colada Bars Easy Dessert
your ticket to a mental tropical paradise
I’ve been doing a lot of day dreaming about our cruise a few months ago. It’s hard to believe that was over 3 months ago already.— I believe I owe you another post about the islands we visited. I promise I’ll try to share those pictures soon. But, for now I can’t stop thinking about the piña coladas we drank from a pineapple on the cruise ship. So I thought maybe these Piña Colada Bars would take us back…..a mental tropical vacation, if you will.
Cinco de Mayo is just around the corner and these Piña Colada Bars would be the perfect way to celebrate!
These piña colada bars start off as a lemon bar because I knew the texture I was going for was a creamy, flavorful filling. The shortbread crust is sturdy and buttery all at the same time. Add a little rum flavoring, fold in some pineapple and coconut and your in the tropics!
After baking the squares, you must let them cool completely and then chill in the refrigerator. What torture that is!! – three hours until you can dig in! But trust me, they are worth the wait!
To make them even more fun, I topped the piña colada bars with a maraschino cherry, just like the cocktail. These bars are a tropical dream…..if you like piña coladas, you must try this dessert.
More Pina Colada Recipes you might enjoy:
Pina Colada Fluff recipe at Mom on Time Out
Perfect Piña Colada Recipe at Dine and Dish
Pina Colada Dump Cake recipe at Snappy Gourmet
Piña Colada Smoothies recipe at Foodie with Family
Teriyaki Pina Colada Burger recipe at Oh Sweet Basil
Pina Colada Cake recipe from Glorious Treats on TidyMom
for the crust:
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
for the filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup lemon juice
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon rum extract
- 2 tablespoons all-purpose flour
- 1 can (8 oz) crushed pineapple, drained
- 3/4 cup sweetened flaked coconut
- confectioners' sugar, for dusting
- maraschino cherries for garnish (optional)
- Preheat oven to 350F. Line an 8x8 or 9x9 square baking pan with parchment paper or aluminum foil leaving overhang, spray with cooking spray and set aside.
- Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms. Transfer dough to prepared pan and press dough into the prepared pan, using your fingertips. Randomly pierce crust with a fork about a dozen times so steam can escape while it bakes. Bake 12 to 15 minutes, or until barely set, not golden. Crust should still be white, but crusted over. While crust bakes, make the filling.
- Piña Colada filling - In a large bowl, combine eggs, sugar, lemon juice, cream, rum extract, and whisk until smooth. Add the flour and whisk until smooth. Stir in pineapple and coconut. Pour mixture over warm crust. Bake for 18 to 25 minutes or until center does not jiggle when shaken and edges begin to brown. Allow bars to cool completely at room temperature.
- Cover pan and refrigerate for at least three hours, or overnight. Before serving, lift out of pan with foil overhang, lightly sprinkle with powdered sugar, and slice to serve. Optionally, garnish squares with maraschino cherry. Store extra bars in an airtight container in the refrigerator for up to 5 days.