Pina Colada Bars
Yield: 9 SERVINGS prep time: 15 MINUTES cook time: 30
For the crust:
½ cup butter, softened
1 cup all-purpose flour
1/3 cup powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the filling:
2 large eggs
1 cup granulated sugar
½ cup lemon juice
2 tablespoons heavy whipping cream
¼ teaspoon rum extract
2 tablespoons all-purpose flour
1 can (8 oz) crushed pineapple, drained
¾ cup sweetened flaked coconut
Confectioners’ sugar, for dusting
Maraschino cherries for garnish (optional)
Preheat oven to 350F. Line an 8x8 or 9x9 square baking pan with parchment paper or aluminum foil leaving overhang, spray with cooking spray and set aside.
Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms. Transfer dough to prepared pan and press dough into the prepared pan, using your fingertips. Randomly pierce crust with a fork about a dozen times so steam can escape while it bakes. Bake 12 to 15 minutes, or until barely set, not golden. Crust should still be white, but crusted over. While crust bakes, make the filling.
Piña Colada filling - In a large bowl, combine eggs, sugar, lemon juice, cream, rum extract, and whisk until smooth. Add the flour and whisk until smooth. Stir in pineapple and coconut. Pour mixture over warm crust. Bake for 18 to 25 minutes or until center does not jiggle when shaken and edges begin to brown. Allow bars to cool completely at room temperature.
Cover pan and refrigerate for at least three hours, or overnight. Before serving, lift out of pan with foil overhang, lightly sprinkle with powdered sugar, and slice to serve. Optionally, garnish squares with maraschino cherry. Store extra bars in an airtight container in the refrigerator for up to 5 days.