PINA COLADA BARS
My all-time favorite summer drink in cookie form.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h22m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
- Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
- Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
- Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
- Drizzle glaze over cooled filling; cut into bars.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g
PIñA COLADA CHEESECAKE BARS
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 cheesecake bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
PIñA COLADA BARS
Favorite tropical flavors create the right combination for great-tasting bar cookies or a satisfying dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Stir Filling Mix, rum extract, eggs and undrained pineapple (no water needed), using fork; set aside.
- Stir nuts into Ready-Mixed Crust (dry); press in bottom of ungreased 8- or 9-inch square pan. Bake 10 minutes.
- Stir filling mixture; pour over hot crust. Sprinkle with coconut. Bake 35 to 40 minutes for 8-inch glass pan or 9-inch metal pan, bake 40 to 45 for 8-inch metal pan, or until top begins to brown. Cool completely; refrigerate for best flavor. For 16 bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 175, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg
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