These easy-to-make bars are a summer drink favorite in cookie form! The tropical combination of pineapple, coconut, and macadamia nuts will have you dreaming of summer. With a buttery graham cracker cookie base and maraschino cherries for a burst of color, these soft, chewy, and creamy bars are full of flavors and textures for a fun and sweet treat.
Makes 12 bars
Ingredients
Graham Cracker Crust
¾ cup salted butter, melted
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 ¼ cups all-purpose flour
1 cup finely ground graham cracker crumbs (7-8 full sheets)
½ tsp baking soda
½ tsp salt
Piña Colada Topping
14 oz sweetened condensed milk
1 tsp rum extract
1 tsp coconut extract
2 ½ cups sweetened flaked coconut
12 oz white chocolate chips
6 oz dried pineapple, chopped
⅔ cup maraschino cherries, halved
1 cup chopped macadamia nuts
Directions
Graham Cracker Crust
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray and line the pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.
In a separate large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Gradually add the flour mixture to the butter mixture and beat until incorporated.
Press the cookie dough into the bottom of the prepared pan. Bake for about 12-15 minutes until lightly golden brown.
Piña Colada Topping
In a small bowl, whisk together the sweetened condensed milk, rum extract, and coconut extract until combined.
Sprinkle the coconut even over the crust, followed by the white chocolate chips, pineapple, cherries, and macadamia nuts.
Drizzle the sweetened condensed milk mixture evenly over the top.
Bake for about 25 minutes until the edges are lightly golden brown.