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Pina Colada Bars
Pina Colada Bars - bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.
Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Servings 3 dozen cookie bars
Author Barry C. Parsons
For the bottom layer
-
1 3/4
cups
+ 2 tbsp flour
-
3/4
cup
butter
-
1/3
cup
brown sugar
For the Middle Layer
-
4
cups
unsweetened coconut
-
2
large egg whites
-
2
tsp
vanilla extract
-
1
can
300 ml sweetened condensed milk
-
pinch
salt
-
1 1/2
cups
diced fresh pineapple
-
2
tsp
rum extract
For the Rum Frosting
-
1/2
cup
soft butter
-
2
cups
icing sugar
-
2
tsp
rum extract
-
a few tbsp milk (enough to bring the frosting to a spreadable consistency.
To prepare the bottom layer
-
Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor.
-
Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes.
To prepare the Middle Layer
-
Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut.
-
Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
-
Finally fold in the pineapple and rum extract
-
Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting.
To prepare the Rum Frosting
-
Beat together all of the frosting ingredients until smooth.
-
Spread the frosting evenly over the coconut layer. cut into bars or squares.