Pina Colada Seven Layer Bars
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
34 mins
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Total Time
39 mins
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Servings
16
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Calories
219 kcal
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Course
Baked Goods
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Cuisine
American
Pina Colada Seven Layer Bars
Description
This recipe starts by forming a thin crust from melted butter mixed with graham cracker crumbs pressed evenly into a lined pan. A layer of drained crushed pineapple, halved maraschino cherries, white chocolate chips, and sweetened shredded coconut follows. Sweetened condensed milk is drizzled over to bind the layers during baking.
Baked at 350 degrees Fahrenheit for 30 to 34 minutes, the bars lightly brown around the edges and bubble in the center, ensuring the layers meld while the coconut edges toast. The crust provides a firm base, while the filling combines fruitiness and creamy sweetness with crunch from coconut.
Perfect for dessert or snacks, the bars are rich and indulgent with tropical notes reminiscent of a pina colada cocktail. Careful monitoring in the final baking stage prevents over-browning the coconut.
They store well in an airtight container at room temperature for up to a week or in the freezer for up to six months.
Ingredients
- ¼ cup butter melted (I use unsalted, but salted tames some of the sweetness)
- ¾ cup graham cracker crumbs
- crushed pineapple drained extremely well, one 8-ounce can
- maraschino cherries halved, heaping 1/2 cup
- ½ cup white chocolate chips
- 1 cup coconut flakes measured loosely and not packed, sweetened shredded
- sweetened condensed milk eyeball it, two-thirds of one 14-ounce can
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be a beast.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
- Evenly sprinkle with the pineapple, cherries, white chocolate chips, and coconut.
- Evenly drizzle sweetened condensed milk over the top.
- Bake for about 30 to 34 minutes, or until lightly golden brown around edges and barely bubbling in the center, and the center is mostly set. Keep an extremely close eye on bars in the final 10 minutes of baking because coconut can go from raw-looking to burnt in one minute. If necessary, tent the pan (cover pan with a sheet of foil) in the last 5 minutes of baking to help prevent coconut from burning.
- Place pan on a wire rack and allow bars to cool in pan for at least 2+ hours, or overnight, before slicing and serving. Bars firm up and will look less ‘juicy’ as they cool yet stay very soft for days.
Notes
- Store bars in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Line the baking pan thoroughly to make cleanup easier, as the bars can stick.
- Watch closely in the final 10 minutes of baking to avoid burning the coconut topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 219kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 20mg | 7% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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