The manufacturing process is really simple, you just need to adhere to the approaches that we have created on this page. The adhering to are the stages of just how to cook Piña Colada Bars.
Piña coladas never tasted so good! These tropical pineapple and coconut bars are the answer to your summer sweet tooth.
Ingredients
CRUST :
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
FILLING :
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Visit Piña Colada Bars @ freshaprilflours.com
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