Pina Colada Bars

These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.

• Preparation Time: 20 mins
• Cooking Time: 37 mins
• Total Time: 57 mins
• Calories: 206 Calories

Ingredients

• 2 eggs
• ½ cup butter, softened
• ½ teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 cup confectioners' sugar
• ½ cup chopped macadamia nuts
• ½ cup firmly packed brown sugar
• 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
• ½ teaspoon rum extract
• ¾ cup sweetened flaked coconut

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.

Step 4

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.

Step 5

Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.

Step 6

Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.

Step 7

Drizzle glaze over cooled filling; cut into bars.