Introduction

Pina Colada Seven Layer Bars are a delightful tropical treat that’s easy to make and perfect for sharing. With layers of pineapple, cherries, coconut, and white chocolate, these bars capture the classic flavors of a pina colada in every bite.

A close-up of two square pieces stacked on a white plate, each piece showing three layers: the bottom and middle layers are a soft, light golden baked base with red cherry bits visible inside, while the top layer is textured with a golden toasted coconut topping. A bright red cherry sits on the top piece as decoration, with another cherry partially visible at the side of the plate. The whole scene is set against a white marbled textured surface, emphasizing the warm tones of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup butter, melted (unsalted or salted)
3/4 cup graham cracker crumbs
1 (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 (loosely measured, not packed)
Two-thirds of one 14-ounce can sweetened condensed milk (eyeballed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and spray it with cooking spray; set aside. Lining the pan makes cleanup much easier.
Step 2: In a large, microwave-safe bowl, melt the butter for about 1 minute on high power.
Step 3: Add the graham cracker crumbs to the melted butter and gently toss with a fork to coat the crumbs evenly.
Step 4: Transfer the mixture into the prepared pan, pressing it into an even, smooth, flat crust layer using a spatula or your fingertips. The crust layer will be thin and just cover the pan, which is perfect.
Step 5: Evenly sprinkle the crust with the drained pineapple, halved maraschino cherries, white chocolate chips, and shredded coconut.
Step 6: Drizzle the sweetened condensed milk evenly over the entire top of the layered ingredients.
Step 7: Bake for 30 to 34 minutes, until the edges are lightly golden brown and the center is just set and slightly bubbly. Watch closely during the last 10 minutes since the coconut can burn quickly. If needed, tent the pan with foil during the last 5 minutes to prevent burning.
Step 8: Remove the pan from the oven and place it on a wire rack to cool completely for at least 2 hours, or preferably overnight. The bars will firm up as they cool but remain soft and moist.

Tips & Variations

Make sure to drain the pineapple very well to avoid a soggy crust.
For a nutty twist, sprinkle chopped macadamia nuts on top before baking.
Use salted butter if you want to balance the sweetness slightly.
Swap white chocolate chips for butterscotch chips for a richer flavor.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. These bars do not freeze well due to their creamy, moist layers.

How to Serve

Two square coconut cherry bars stacked on top of each other are shown on a white plate. The bars have three visible layers. The bottom and middle layers are golden brown with a soft, chewy texture mixed with bright red cherry pieces. The top layer is light golden with shredded coconut and small bits of cherries, giving a rough, textured look. A single glossy red cherry sits on top for decoration. The setting has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well, but be sure to chop it finely and drain or pat it dry thoroughly to prevent excess moisture from soaking the crust.

How do I prevent the coconut from burning?

Keep a close eye on the bars in the last 10 minutes of baking and cover the pan loosely with foil if the coconut is browning too quickly. This will help protect it while the center finishes baking.