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Easy and Delicious Piña Colada Bars Recipe

Easy and Delicious Piña Colada Bars

Buttery shortbread bars are layered with a pineapple-coconut filling and finished with an optional rum glaze. This recipe makes 24 tropical dessert squares.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 2 cups (250 g) All-purpose flour
  • 1/2 cup (60 g) Confectioners’ sugar
  • 1 cup (226 g) Unsalted butter, softened
  • 1/4 teaspoon Salt
Pineapple-Coconut Filling
  • 2 Large eggs
  • 1 cup (200 g) Granulated sugar
  • 1/4 cup (30 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 8-ounce can (227 g) Crushed pineapple, very well drained
  • 1 cup (85–95 g) Sweetened shredded coconut
  • 1 teaspoon Vanilla extract
  • 1/4 cup Chopped macadamia nuts, optional
Optional Rum Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 1–2 tablespoons Dark or light rum
  • 1–2 teaspoons Pineapple juice or milk, as needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving enough paper hanging over the sides to lift out the cooled bars.
  2. Mix the flour, confectioners’ sugar, softened butter, and salt until a soft, crumbly dough forms. Press it firmly and evenly into the prepared pan.
  3. Bake the crust for 15–18 minutes, until the edges are just beginning to turn golden. Keep the crust hot when the filling is ready.
  4. Whisk the eggs and granulated sugar together in a bowl. Whisk in the flour, baking powder, salt, and vanilla until the mixture is smooth.
  5. Fold in the very well-drained crushed pineapple, shredded coconut, and optional chopped macadamia nuts. Spread the filling over the hot crust.
  6. Bake for another 25–30 minutes, until the center is set and the top is lightly golden. Cool the bars completely in the pan for at least 1 hour before cutting.
  7. For the glaze, whisk confectioners’ sugar with rum and enough pineapple juice or milk to make a pourable drizzle. Drizzle over the cooled bars, then cut into 24 squares.

Notes

Drain the pineapple in a fine sieve and press out as much excess juice as possible. For cleaner cuts, cool the bars completely or refrigerate them briefly before slicing. Omit the rum glaze for a family-friendly dessert.