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Pina Colada Bars


"My all-time favorite summer drink in cookie form."
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1 h 22 m servings 206 cals
Original recipe yields 16 servings (16 bars)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
  3. Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
  4. Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
  5. Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
  6. Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
  7. Drizzle glaze over cooled filling; cut into bars.

Nutrition Facts

Per Serving: 206 calories; 10.6 g fat; 26.7 g carbohydrates; 2.2 g protein; 39 mg cholesterol; 135 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made this recipe as stated except I had to add additional liquid to the glaze to make it thin enough to glaze over bars. I added 1 tsp milk and 1 tsp heavy cream. I think 9 servings is fair for...