Piña Colada Bars

Piña coladas never tasted so good! These tropical pineapple and coconut bars are the answer to your summer sweet tooth.


1 and ½ cups crushed graham crackers (approximately 12 full sheets)
1 and ½ Tablespoons light brown sugar
¼ teaspoon cinnamon
4 Tablespoons (half a stick) unsalted butter, melted

6 ounces cream cheese, softened
2 large egg yolks
1 can (14 ounces) sweetened condensed milk (full fat)
1 teaspoon coconut extract
2 teaspoons rum extract
1 can (8 ounces) crushed pineapple, undrained
1 cup sweetened tender flake coconut, divided
Optional: 16 maraschino cherries


  1. Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.
  2. Make the crust: in a food processor, pulverize graham crackers. Once crackers are a fine crumb, add brown sugar, cinnamon. Pulse to blend. Pour mixture into a medium sized bowl and mix in melted butter. Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.
  3. Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk and coconut and rum extracts. Add the can of undrained crushed pineapple and ⅔ cup of the flake coconut and mix on low speed until combined.
  4. Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes. Edges and flake coconut should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
  5. Visit Piña Colada Bars @ freshaprilflours.com

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