Fun In The Sun With Pina Colada Bars
(NAPSA) – Hanging out at the beach with friends and a frosty drink can be a great way to enjoy warm, sunny days. The only thing missing is a big plate of tropical Pina Colada cookie bars! Their mouthwatering pineapple, lemon and coconut flavors will take your tastebuds straight to Waikiki.
Quick to make and full of homemade goodness, they mix up in minutes. (After all, who wants to spend playtime in the kitchen?) Because the recipe starts with a delicious lemon bar mix, most of the work is done, so all you do is toss in pineapple, coconut, water and eggs and then bake.
Then, when it’s time to pack for the party or the beach, just set the bars-pan and all-in your picnic basket. No muss, no fuss and no cookie crumbles.
So when you want a treat that’s fresh and tropical, make up a fast batch of Pina Colada Bars and enjoy a taste of the islands. Waikiki, watch out!
Ingredients
- 1 package Krusteaz Lemon Bar Mix 1 pouch of complete crust and 1 pouch filling mix
- 1/3 cup water
- 3 eggs
- 1 can pineapple crushed, drained, 8 oz.
- 3/4 cup coconut sweetened, flaked
Instructions
- Preheat oven to 350 F.
- Press full pouch of complete crust firmly into bottom of lightly greased, 8x8x2 inch pan. Bake 8 minutes (crust will be pale).
- In medium bowl, whisk together full pouch lemon filling mix, water and eggs until well blended. Stir in pineapple and coconut. Pour over hot crust.
- Bake 25-30 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Store covered in the refrigerator.
Be the first to comment