"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pina Colada Seven Layer Bars Recipe

  Tried it? Rate this Recipe:
 

 

Pina Colada Seven Layer Bars image

 

This recipe for Pina Colada Seven Layer Bars, by , is from Diane's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter, melted
scant 3/4 cup graham cracker crumbs
one 8-ounce can crushed pineapple, drained extremely well
heaping 1/2 cup maraschino cherries, halved
1/2 cup white chocolate chips
1 cup sweetened shredded coconut flakes, measured loosely and not packed
two-thirds of one 14-ounce can sweetened condensed milk

Directions:
Directions:
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be a beast.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
Evenly sprinkle with the pineapple, cherries, white chocolate chips, and coconut.
Evenly drizzle sweetened condensed milk over the top.
Bake for about 30 to 34 minutes, or until lightly golden brown around edges and barely bubbling in the center, and the center is mostly set. Keep an extremely close eye on bars in the final 10 minutes of baking because coconut can go from raw-looking to burnt in one minute. If necessary, tent the pan (cover pan with a sheet of foil) in the last 5 minutes of baking to help prevent coconut from burning.
Place pan on a wire rack and allow bars to cool in pan for at least 2+ hours, or overnight, before slicing and serving. Bars firm up and will look less ‘juicy’ as they cool yet stay very soft for days. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Personal Notes:
Personal Notes:
Blue Ribbon winner 2017 Montana State Fair. These tend to be really soft, best eaten with fork.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

7W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!