Description
These Piña Colada Bars combine the tropical flavors of pineapple and coconut with a buttery shortbread crust for a delicious and easy-to-make dessert. Perfectly baked to a golden finish, these bars are a delightful treat inspired by the classic piña colada cocktail.
Ingredients
Scale
Shortbread Crust
- 1 ½ cups gluten-free flour
- 10 Tbsp. melted butter
- ⅓ cup sugar
- ½ tsp. baking powder
- 1 tsp. vanilla extract
- ¼ tsp. salt
Filling
- ⅓ cup sugar
- 1 large egg
- 2 Tbsp. melted butter
- 2 cups finely diced pineapple
- ¾ cup shredded coconut, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars.
- Make the Shortbread Crust: In a large bowl, combine gluten-free flour, sugar, baking powder, vanilla extract, salt, and melted butter. Use a pastry cutter to mix until a coarse crumb forms.
- Prepare Baking Dish: Spray an 8×8-inch square baking dish with non-stick cooking spray to prevent sticking.
- Press Crust Mixture: Press the crumb mixture evenly into the bottom of the prepared baking dish, ensuring it is firmly packed down for a solid crust.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes until set and lightly golden.
- Prepare Filling: While the crust bakes, in the same large bowl, combine remaining sugar, egg, and melted butter. Beat using a mixer on medium speed for 1 minute until well blended.
- Add Pineapple and Coconut: Fold in the finely diced pineapple and ½ cup of shredded coconut by hand until just combined, ensuring the filling is evenly mixed.
- Assemble Bars: Pour the pineapple-coconut filling over the pre-baked crust and spread it out evenly. Sprinkle the remaining ¼ cup shredded coconut on top for added texture.
- Bake Bars: Return the baking dish to the oven and bake for 35-40 minutes, or until the edges are golden brown and the center is set without jiggling.
- Cool and Serve: Allow the bars to cool completely at room temperature before cutting into 16 servings and enjoying.
Notes
- Ensure the pineapple is finely diced for even texture.
- Use gluten-free flour to keep these bars gluten-free.
- Letting the bars cool completely ensures clean, neat slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
