Piña Colada Squares Piña Colada Squares

Piña Colada Squares | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

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


Piña Colada Filling:
Shortbread Crust:


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


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Piña Colada Squares