Piña Colada Magic Bars Recipe

Introduction

Piña Colada Magic Bars bring the tropical flavors of the classic cocktail into a delicious, easy-to-make dessert. With layers of coconut, pineapple, white chocolate, and macadamia nuts on a buttery graham cracker crust, these bars are perfect for summer gatherings or anytime you want a sweet island escape.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted
• 14 ounces sweetened condensed milk
• 2 tablespoons rum OR 1 teaspoon rum extract
• 2 cups sweetened flaked coconut
• 12 ounces white chocolate chips
• 6 ounces dried pineapple, roughly chopped
• 1 cup chopped macadamia nuts

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch pan with baking spray and line it with parchment paper. Set aside.
2. Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir with a fork until well mixed.
3. Step 3: Press the graham cracker mixture evenly into the bottom of the prepared pan using a spatula or your fingers.
4. Step 4: In a small bowl, whisk together the sweetened condensed milk and rum or rum extract until fully combined. Set aside.
5. Step 5: Sprinkle the coconut evenly over the graham cracker crust, then layer the white chocolate chips, chopped dried pineapple, and macadamia nuts on top.
6. Step 6: Drizzle the sweetened condensed milk mixture evenly over all the layers.
7. Step 7: Bake for 23 to 27 minutes, starting to check at 20 minutes. The bars are done when the edges turn lightly golden brown.

Tips & Variations

• For a non-alcoholic version, use rum extract instead of rum to keep the tropical flavor without the alcohol content.
• Substitute macadamia nuts with chopped pecans or walnuts if preferred.
• Use fresh pineapple chunks instead of dried for extra moisture and freshness, though this may slightly change the bake time.
• Let bars cool completely in the pan before slicing for cleaner squares.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To soften after refrigeration, bring them to room temperature or warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats in this recipe?

This recipe does not call for oats, but if you want to add some texture, you can mix in ½ cup of quick oats with the graham cracker crumbs in the crust.

Do I have to line the pan with parchment?

Lining the pan with parchment makes it much easier to remove the bars in one piece and to cut clean slices. Without parchment, the bars may stick or break apart when slicing.

Piña Colada Magic Bars Recipe

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★★★★★

4.8 from 239 reviews

These Piña Colada Magic Bars combine the tropical flavors of pineapple, coconut, and rum with a crunchy graham cracker crust and creamy white chocolate for a deliciously indulgent dessert bar perfect for any occasion.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

Filling & Topping

• 14 ounces sweetened condensed milk
• 2 tablespoons rum OR 1 teaspoon rum extract
• 2 cups sweetened flaked coconut
• 12 ounces white chocolate chips
• 6 ounces dried pineapple, roughly chopped
• 1 cup chopped macadamia nuts

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars evenly.
2. Prepare Pan: Spray a 9×13-inch baking pan with baking spray and line it with parchment paper for easy removal and cleanup; set aside.
3. Make Crust: In a medium bowl, combine graham cracker crumbs and melted butter, stirring with a fork until well blended. Press this crumb mixture firmly into the bottom of the prepared pan using a spatula or your fingers to form an even crust layer.
4. Mix Condensed Milk & Rum: In a small bowl, whisk together sweetened condensed milk and rum or rum extract until smooth and mixed well; set aside for drizzling later.
5. Layer Toppings: Evenly sprinkle the sweetened flaked coconut over the graham cracker crust. Follow by adding white chocolate chips, chopped dried pineapple, and chopped macadamia nuts in that order, spreading them evenly across the pan.
6. Add Condensed Milk Mixture: Drizzle the sweetened condensed milk and rum mixture evenly over all the toppings to help bind and add creaminess.
7. Bake: Bake the bars in the preheated oven for 23 to 27 minutes, starting to closely monitor at 20 minutes. The bars are done when the edges are lightly browned.
8. Cool & Serve: Remove the pan from the oven and allow the bars to cool completely before cutting into squares and serving.

Notes

• Using rum extract is a great non-alcoholic alternative to rum.
• Ensure the bars cool completely before cutting, so they hold together well.
• You can substitute macadamia nuts with pecans or walnuts if desired.
• Store bars in an airtight container at room temperature for up to 5 days.

Keywords: Piña Colada, Magic Bars, Dessert Bars, Tropical Dessert, Coconut Bars, Pineapple Bars, White Chocolate Bars, Macadamia Nuts, Easy Baking, Sweet Snack