These Piña Colada Magic Bars are a tropical treat that blends the irresistible flavors of coconut, pineapple, and just a hint of rum. With their easy preparation and taste, they’ll transport you to a sun-soaked beach with every bite. Whether you’re looking for a simple summer dessert or something to impress your guests at a tropical-themed party, these bars are sure to hit the spot!
Ingredients
1 ½ cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup sweetened shredded coconut
1/2 cup crushed pineapple, drained
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1/4 cup chopped macadamia nuts
1 tablespoon rum (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
Evenly sprinkle the shredded coconut, white chocolate chips, semi-sweet chocolate chips, and chopped macadamia nuts over the crust.
Pour the drained pineapple over the top and spread it out evenly.
Drizzle the sweetened condensed milk over everything to bring it all together.
If you’re using rum, drizzle it over the top for that extra tropical flavor boost.
Bake for 25-30 minutes, or until the bars are golden brown and set.
Let them cool completely before cutting into squares and serving.
Servings and Timing
Servings: 16 bars
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Non-Alcoholic Version: If you prefer not to use rum, simply leave it out. The bars will still have that tropical flavor from the pineapple and coconut.
Nut-Free: Skip the macadamia nuts and replace them with extra shredded coconut if you want a nut-free version.
Darker Chocolate: If you prefer a richer taste, you could use dark chocolate chips instead of semi-sweet or white chocolate chips.
Storage/Reheating
These bars can be stored in an airtight container at room temperature for up to 3 days. For longer storage, I recommend refrigerating them for up to a week. If I want to enjoy them later, I simply take them out and let them come to room temperature before eating. They’re great chilled or at room temperature, but I always find that the flavors shine when they’re slightly warm.
FAQs
Can I use fresh pineapple instead of canned pineapple?
Yes, fresh pineapple can be used. Just be sure to chop it finely and drain any excess juice to avoid making the bars too soggy.
Can I make these bars ahead of time?
Absolutely! These bars are perfect for making in advance. You can prepare them a day or two ahead of your event and store them in the fridge until you’re ready to serve.
What other nuts can I use in place of macadamia nuts?
If you don’t have macadamia nuts or prefer something different, I’ve used chopped almonds, walnuts, or even cashews, and they all work well.
Can I make these bars gluten-free?
Yes! You can use gluten-free graham cracker crumbs to make this recipe completely gluten-free. The rest of the ingredients are naturally gluten-free.
Is it necessary to use rum?
No, it’s not required. The rum adds a fun tropical flavor, but the bars taste great without it. You can omit it or even substitute it with a bit of coconut extract if you’d like a non-alcoholic version.
Conclusion
Piña Colada Magic Bars are a fun and flavorful way to enjoy the tropical tastes of coconut, pineapple, and rum all in one dessert. Whether you’re celebrating summer, throwing a beach-themed party, or just craving something sweet and tropical, these bars will definitely bring a burst of sunshine to your table. They’re easy to make, full of delicious flavor, and sure to be a hit with everyone who tries them!
Recipe:
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Piña Colada Magic Bars
- Total Time: 40 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Piña Colada Magic Bars are a tropical treat blending coconut, pineapple, and a hint of rum. With a graham cracker crust and gooey sweetened condensed milk, these bars are perfect for summer parties or a tropical getaway.
Ingredients
1 ½ cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup sweetened shredded coconut
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/2 cup crushed pineapple, drained
1/2 cup sweetened condensed milk
1/4 cup chopped macadamia nuts
1 tablespoon rum (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
- Evenly sprinkle the shredded coconut, white chocolate chips, semi-sweet chocolate chips, and chopped macadamia nuts over the crust.
- Pour the drained pineapple over the top and spread it out evenly.
- Drizzle the sweetened condensed milk over everything to bring it all together.
- If you’re using rum, drizzle it over the top for that extra tropical flavor boost.
- Bake for 25-30 minutes, or until the bars are golden brown and set.
- Let them cool completely before cutting into squares and serving.
Notes
For a non-alcoholic version, omit the rum.
If nut-free, replace the macadamia nuts with extra shredded coconut.
For a richer taste, use dark chocolate chips instead of semi-sweet or white chocolate chips.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
