Piña Colada Magic Bars 7 Ingredients Ultimate Delicious
By Imani Walsh
Prep
10 min
Cook
23 min
Total
33 min
Servings
24
Level
Easy
Piña colada magic bars take 10 minutes to prepare and 23 to 27 minutes to bake in one 9x13-inch pan․ I often prepare this recipe when I need a quick dessert․ The bars have a graham cracker crust and a soft‚ chewy center and are garnished with pineapple‚ coconut‚ white chocolate‚ and macadamia nuts․
I mix the butter into the crumbs with a fork and pack the mixture into the baking pan with a spatula or fingers․ Either tool can be used․ Parchment paper should be used in the pan‚ and it's fine if the crust does not extend up the sides of the pan before adding other ingredients․
The sweetened condensed milk is whipped with rum and poured over the bars․ This gives the bars the taste of a piña colada without adding more batter․ Dark rum is suggested‚ and the baked bars have noticeable pineapple and coconut flavors․
White chocolate chips mix into the filling․ Pineapple chunks stay in small pieces in the bars․ Macadamia nuts provide a layer of crunch on top․ These are bar pan cookies․ I have no other layers because the bars are already sweet enough․
Why you'll love this recipe
- One 9-by-13-inch baking pan holds 24 bars․ Parchment paper is put in the pan before the crust․
- No mixer is needed․ Forks are good for mixing the crumb crust‚ and you can use your fingers or a spatula to press the crust․
- Twenty-four bars can be baked in one pan․ You don't have to bake several pans to feed a large number of people․
- Dried pineapple is convenient because it eliminates the need to peel or cut fresh pineapple before the pan goes in the oven․
- Topping layers are poured into the pie crust․ A mixture of rum and condensed milk is poured in․
Ingredients
- •1 ½ cups graham cracker crumbs
- •½ cup butter (melted)
- •14 ounces sweetened condensed milk
- •2 tablespoons rum (or use rum extract)
- •1 teaspoon rum extract (alternative to rum)
- •2 cups sweetened flaked coconut
- •12 ounces white chocolate chips
- •6 ounces dried pineapple (roughly chopped)
- •1 cup macadamia nuts (chopped)
Instructions
- 1
Preheat the oven to 350°F.
- 2
Spray a 9×13 pan with baking spray, line it with parchment, and set it aside.
- 3
Combine the graham cracker crumbs and melted butter in a medium bowl, stirring with a fork until combined.
- 4
Press the graham cracker mixture into the bottom of the prepared pan with a spatula or your fingers.
- 5
Gently whisk the sweetened condensed milk with the rum or rum extract in a small bowl until thoroughly combined, then set it aside.
- 6
Sprinkle the coconut over the crust, then add the white chocolate chips, dried pineapple, and macadamia nuts.
- 7
Drizzle the sweetened condensed milk mixture evenly over the top.
- 8
Bake for 23 to 27 minutes, starting to check the bars at 20 minutes. Remove them when the edges lightly brown.
FAQ
Nutrition (per serving)
Calories
285
Protein
3g
Fat
17g
Carbs
32g
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