Servings
Font
Back
Pina Colada Seven Layer Bars
4.5 from 108 votes

Pina Colada Seven Layer Bars

Pina Colada Seven Layer Bars assemble multiple tropical ingredients over a graham cracker crust, then bake to meld flavors. Featuring layers of pineapple, cherries, white chocolate, coconut flakes, and sweetened condensed milk, they offer a chewy and sweet bar with varying textures and a hint of coconut’s richness. The baked top develops a light golden color, balancing sweetness with a slight caramelization.

Prep Time
5 mins
Cook Time
34 mins
Total Time
39 mins
Servings: 16
Calories: 219 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. 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.
  5. Evenly sprinkle with the pineapple, cherries, white chocolate chips, and coconut.
  6. Evenly drizzle sweetened condensed milk over the top.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 219

% 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.