Pina Colada Bars
Description
These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.
Ingredients
•
1 cup all-purpose flour
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1/2 cup butter, softened
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2 tablespoons white sugar
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1/2 cup firmly packed brown sugar
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2 eggs
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1/2 teaspoon rum extract
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1/2 teaspoon salt
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1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
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3/4 cup sweetened flaked coconut
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1/2 cup chopped macadamia nuts
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1 cup confectioners' sugar
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1/2 teaspoon rum extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
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.
3
Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
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.
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.
6
Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
7
Drizzle glaze over cooled filling; cut into bars.