Piña Colada Squares

Piña Colada Squares IMAGE Author: Canadian Living Credits: Piña Colada Squares IMAGE

Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!

  • Portion size 36 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

Piña Colada Filling:
  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 can crushed pineapple drained and squeezed dry
  • 1 cup sweetened shredded coconut
  • 1/2 teaspoon rum extract
Shortbread Crust:
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • pinch salt
  • 1 1/2 cup all-purpose flour

Method

Shortbread Crust: In large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Press into bottom of parchment paper–lined9-inch (2.5 L) square cake pan. Bake in325°F (160°C) oven until golden, about 25 minutes. Let cool slightly.

Piña Colada Filling:
Meanwhile, in bowl, beat together eggs, brown sugar and salt until pale, about 2 minutes. Stir in pineapple, coconut and rum extract. Pour over crust. Bake in 325°F (160°C) oven until edges are light golden, 27 to 30 minutes. Let cool completely in pan, about 1 hour.

To finish: Lift out onto cutting board; cut into squares.

Tip from The Test Kitchen: Squeeze as much liquid as possible from the pineapple to ensure that it's dry. Save the juice for stirring into cocktails!

Nutritional facts per piece: about

  • Sodium 45 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 80.0
  • Total fat 4 g
  • Potassium 31 mg
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Piña Colada Squares

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