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Piña Colada Bars

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Piña Colada Bars
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 16
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Favorite tropical flavors create the right combination for great-tasting bar cookies or a satisfying dessert.

Ingredients

1
package Betty Crocker™ Sunkist® lemon bar mix
1
teaspoon rum extract
3
eggs
1
can (8 ounces) crushed pineapple, undrained
1/4
cup chopped macadamia nuts, if desired
1/2
cup flaked coconut

Directions

  • 1 Heat oven to 350ºF. Stir Filling Mix, rum extract, eggs and undrained pineapple (no water needed), using fork; set aside.
  • 2 Stir nuts into Ready-Mixed Crust (dry); press in bottom of ungreased 8- or 9-inch square pan. Bake 10 minutes.
  • 3 Stir filling mixture; pour over hot crust. Sprinkle with coconut. Bake 35 to 40 minutes for 8-inch glass pan or 9-inch metal pan, bake 40 to 45 for 8-inch metal pan, or until top begins to brown. Cool completely; refrigerate for best flavor. For 16 bars, cut into 4 rows by 4 rows.
Tips  

To cut easily, use a wet, serrated knife and cut with a sawing motion.

For Piña Colada Dessert Squares, cut into 8 or 9 servings and top with sweetened whipped cream.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
175
(
Calories from Fat
70
)
Daily Value
Total Fat
8 g
(
Saturated Fat
2 g
)
Cholesterol
25 mg
Sodium
65 mg
Potassium
40 mg
Total Carbohydrate
24 g
(
Dietary Fiber
0g
)
Protein
2 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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