Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
- Prep time 20 minutes
- Total time 2 hours
Ingredients
Piña Colada Filling:
Shortbread Crust:
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!
Makes about 36 squares.
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
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
