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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.

Ingredients

Scale

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

Find it online: https://topreci.com/pina-colada-magic-bars-recipe/