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Pina Colada Seven Layer Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 86 reviews
  • Author: Emma
  • Prep Time: 9 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 39 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pina Colada Seven Layer Bars combine tropical flavors of pineapple, coconut, and maraschino cherries layered over a buttery graham cracker crust, topped with white chocolate and creamy condensed milk for a sweet, soft treat perfect for any occasion.

Ingredients

Units Scale

Ingredients

  • 1/4 cup butter (melted (I use unsalted, but salted tames some of the sweetness))
  • 3/4 cup graham cracker crumbs
  • one 8-ounce can crushed pineapple (drained extremely well)
  • heaping 1/2 cup maraschino cherries (halved)
  • 1/2 cup white chocolate chips
  • 1 cup sweetened shredded coconut flakes ((measured loosely and not packed))
  • two-thirds of one 14-ounce can sweetened condensed milk ((just eyeball it))

Instructions

  1. Preheat and prepare pan. 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. Melt butter. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Mix crust. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Form crust layer. 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. Add toppings. Evenly sprinkle with the pineapple, cherries, white chocolate chips, and coconut.
  6. Drizzle condensed milk. Evenly drizzle sweetened condensed milk over the top.
  7. Bake bars. 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. Cool bars. 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

  • Do not skip lining your pan because clean-up will be a beast.
  • 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 with foil in the last 5 minutes of baking to help prevent coconut from burning.
  • Bars firm up and look less ‘juicy’ as they cool but stay very soft for days.

Find it online: https://yumrecipesfood.com/pina-colada-seven-layer-bars-recipe/