Pina Colada Crumb Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.

Steps:

• Mix the crumbs, oats, almonds and butter until throughly combined.
• Line a 9" x 9" pan with wax paper.
• Press half the crumb mixture evenly in the pan.
• Mix the coconut with the remaining crumb mixture.
• Fold the pineapple and almond extract into the ice cream and spread evenly over the crumb mixture in the pan.
• Top evenly with the coconut crumb mixture.
• Freeze until firm.

Steps:

• Preheat oven to 325 degrees F.
• Line 9" square baking pan with enough foil to overhang sides by 2".
• On medium speed,beat butter and 1/2 cup sugar until smooth.
• On low speed,gradually beat in flour and salt until dough comes together.
• Press into bottom and 1" up sides of pan:prick dough with fork.
• Bake 20 minutes or until golden brown.
• Meanwhile,whisk together eggs,juices,zest and remaining 1 1/4 cups sugar until blended.
• Whisk in cornstarch and baking powder until blended;Pour into crust.
• Bake 25 minutes or until golden and filling is set,sprinkling with coconut during the last 5 minutes of baking time.
• Cool on rack.
• Using foil,lift from pan;remove foil and cut into triangles.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.