I wanted something light and very summer-y, so when I saw a recipe for Piña Colada Bars, pinned it. It was the perfect dessert because, when we go to the beach together every summer, we drive 30-45 minutes just to go to a particular restaurant and have some of their awesome piña coladas. This recipe would be reminiscent of our vacation time as well as very refreshing.
Unfortunately, when I went back a couple days later to make a list of ingredients I would need, the original site with recipe wouldn't open. I began googling "Piña Colada Bars" and found several recipes. Eventually, I combined a few of them to create my own version. It was easy to make and they turned out great! (I was even able to make the gluten free for my mother-in-law!) I wanted to share the recipe with all of you and I hope that you can find an occasion to enjoy them this summer, too!
Piña Colada Cheesecake Bars
~Preheat oven to 350 degrees.~
Ingredients for Crust:
- 1 box yellow cake mix (**can use gluten free if desired**)
- 1/2 cup butter, melted
- 1 egg
Mix all ingredients together and press into a greased 11X8 inch rectangular pan.
- 8 oz. cream cheese
- 2 TBSP sugar
- 2 TBSP milk
- 1 tsp coconut extract (could use vanilla or rum flavor)
- 1 egg
- 1 1/2 cups crushed pineapple, drained (reserve juice for glaze)
- 1 1/2 cups shredded coconut, plus 3/4 cup extra
In bowl, cream together the cream cheese, sugar, milk, extract, and egg with electric mixer. Once blended, fold in the pineapple and coconut. Pour mixture over the crust in pan and bake for 15 minutes. Then, remove from oven and sprinkle extra coconut on top. Return to oven for an additional 15-20 minutes, or until center is set. (This toasts the coconut - YUM!) Remove and let cool.
*If desired, you can make this glaze and drizzle over the top of the cooled bars.