Pina Colada Seven Layer Bars
Soft, chewy Pina Colada Seven Layer Bars made with pineapple, coconut, cherries, white chocolate, and a buttery graham crust.
Equipment
- 9 by 13 inch baking pan
- Mixing Bowl
- Spatula
- Parchment paper
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 can sweetened condensed milk 14 ounces
- 1 teaspoon rum extract
- 1 cup sweetened shredded coconut
- 1 cup chopped dried pineapple
- 1 cup white chocolate chips
- 3/4 cup maraschino cherries drained and chopped
- 1/2 cup macadamia nuts chopped
- 1 pinch salt
Instructions
- Preheat the oven to 350 F and prepare a 9 by 13 inch pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and salt until evenly combined.
- Press the crust mixture firmly into the bottom of the prepared pan.
- Pour the sweetened condensed milk over the crust and spread it evenly.
- Add the coconut, dried pineapple, white chocolate chips, cherries, and macadamia nuts.
- Drizzle the rum extract over the top and press the layers gently into the milk.
- Bake for 25 to 30 minutes, or until the edges are golden and the top is set.
- Cool completely before slicing into bars.
Notes
- Drain cherries well to prevent excess moisture.
- Use parchment for easier removal and cleaner slicing.
- Chill before cutting for the neatest bars.
- Store in an airtight container at room temperature or in the fridge.