Pina Colada Bars

By margiekyle

Ingredients

• FOR THE CRUST
• 1 and 1/2 cups crushed graham crackers (approximately 12 full sheets)
• 1 and 1/2 Tablespoons light brown sugar
• 1/4 teaspoon cinnamon
• 4 Tablespoons (half a stick) unsalted butter, melted
• FOR THE FILLING
• 6 ounces cream cheese, softened
• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk (full fat)
• 1 teaspoon coconut extract
• 2 teaspoons rum extract
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup sweetened tender flake coconut, divided
• Optional: 16 maraschino cherries

Details

Servings 1
Adapted from freshaprilflours.com

Preparation

Step 1

1.Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.
2.To make the crust: in a food processor, pulverize graham crackers. Once crackers are a fine crumb, add brown sugar, cinnamon. Pulse to blend. Pour mixture into a medium sized bowl and mix in melted butter. Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.
3.To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk and coconut and rum extracts. Add the can of undrained crushed pineapple and ⅔ cup of the flake coconut and mix on low speed until combined.
4.Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes. Edges and flake coconut should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
5.When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Bars can be stored covered in the refrigerator up to a week.

NOTES:

If you would prefer to omit the rum extract, reduce baking time to 40-42 minutes.

If you would prefer to use real rum in place of the rum extract, increase amount to 4 Tablespoons rum. You may need to increase baking time by about 3-4 minutes.

If you would prefer to use coconut rum, omit both the coconut extract and rum extract and add 4 Tablespoons of coconut rum. You may need to increase baking time by about 3-4 minutes.