Piña Colada Bars Recipe
User Reviews
5
Piña Colada Bars Recipe
Description
The shortbread crust is made by blending gluten-free flour, melted butter, sugar, baking powder, vanilla, and salt until crumbly, then pressing it firmly into a baking dish and pre-baking to set the base. Meanwhile, the topping is prepared by mixing sugar, egg, melted butter, finely diced pineapple, and shredded coconut. This mixture is spread evenly over the pre-baked crust, topped with additional coconut for texture and flavor, then baked until set and golden around the edges.
Once cooled completely, the bars cut into squares reveal a firm crust beneath a soft, fruity filling with noticeable pineapple pieces and coconut flakes. This dessert blends tropical sweetness with buttery richness, suitable for serving as a snack or sweet treat.
Proper cooling is essential for the filling to set and prevent crumbling when sliced. The bars can be stored at room temperature for several days or frozen tightly wrapped for longer preservation. Allow thawing before serving to maintain texture.
Ingredients
Shortbread Crust:
- 1 ½ cups flour gluten-free
- 10 Tbsp. butter melted
- ⅓ cup sugar
- ½ tsp. baking powder
- 1 tsp. vanilla
- ¼ tsp. salt
Pineapple Coconut Filling
- ⅓ cup sugar
- 1 egg
- 2 Tbsp. butter melted
- 2 cups pineapple finely diced
- ¾ cup coconut divided, shredded
Instructions
- Preheat oven to 350°F.
- Combine all of the shortbread crust ingredients in a large bowl. Using a pastry cutter, mix the ingredients together until a coarse crumb forms.
- Spray an 8x8-inch square baking dish with non-stick cooking spray.
- Press mixture into dish and make sure it is all packed down.
- Bake crust in preheated oven for 15 minutes.
- While the crust is baking, combine the remaining sugar, egg, and butter in the same large bowl. Beat with a mixer on medium speed for 1 minute.
- Add diced pineapple and ½ cup of shredded coconut. Mix by hand until ingredients are just combined.
- Pour the pineapple-coconut layer over the pre-baked crust and spread it out evenly. Sprinkle remaining ¼ cup shredded coconut over the top.
- Bake in oven for 35-40 minutes or until the edges begin to brown and the middle no longer jiggles.
- Let bars cool to room temperature before cutting in. Enjoy!
Notes
- Allow bars to cool completely before cutting to ensure the filling sets properly and the crust holds.
- Store bars at room temperature for three to four days to maintain freshness.
- Freeze bars tightly wrapped for up to three to four months; thaw before serving.
- Use fresh pineapple and shred coconut as indicated for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
