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Pina Colada Seven Layer Bars Recipe

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★★★★★

4.7 from 109 reviews

Pina Colada Seven Layer Bars are a tropical-inspired dessert featuring a crisp graham cracker crust layered with juicy crushed pineapple, maraschino cherries, white chocolate chips, sweet shredded coconut, and a generous drizzle of sweetened condensed milk, all baked to a golden perfection. These bars offer a delightful combination of textures and flavors reminiscent of the classic pina colada cocktail, perfect for parties, potlucks, or a sweet treat any time.

Ingredients

Scale

Crust

  • 1/4 cup unsalted butter, melted
  • 3/4 cup graham cracker crumbs

Filling & Topping

  • 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 packed)
  • ~9 ounces (two-thirds) sweetened condensed milk

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with aluminum foil and spray it with cooking spray to ensure easy cleanup.
  2. Melt the butter: In a large, microwave-safe bowl, melt the butter by microwaving for about 1 minute on high power until fully melted.
  3. Make the crust: Add the graham cracker crumbs to the melted butter and toss gently with a fork to coat evenly.
  4. Press crust into pan: Turn the crumb mixture into the prepared pan and press firmly and evenly into an even, smooth, and flat crust layer, using a spatula or your fingertips. Note that the crust layer will be thin, which is expected.
  5. Add fruit and chips: Evenly sprinkle the drained crushed pineapple, halved maraschino cherries, white chocolate chips, and shredded coconut flakes over the crust layer.
  6. Drizzle with condensed milk: Pour the sweetened condensed milk evenly over all ingredients in the pan, ensuring full coverage.
  7. Bake the bars: Bake in the preheated oven for 30 to 34 minutes until the edges turn lightly golden brown and the center is barely bubbling and mostly set. Watch closely during the last 10 minutes to prevent burning the coconut; tent the pan with foil if the top starts to brown too quickly.
  8. Cool and set: Remove the pan and place it on a wire rack. Allow the bars to cool completely in the pan for at least 2 hours or preferably overnight. This resting time allows the bars to firm up while maintaining a soft texture.

Notes

  • Be sure to drain the pineapple thoroughly to avoid soggy bars.
  • Lining the pan with foil and spraying it allows for easy removal and cleanup.
  • Keep a close eye on the bars near the end of baking to prevent the coconut from burning.
  • Bars taste better the next day after they’ve fully set and flavors meld.
  • Use unsalted butter to control the sweetness; salted butter will add a slight salty balance.
  • Store bars in an airtight container at room temperature or in the refrigerator for longer freshness.

Keywords: Pina Colada Bars, Seven Layer Bars, Tropical Dessert, Pineapple Bars, Easy Dessert, Coconut Bars, Party Dessert

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