Pineapple Coconut Cherry Dream Bars Recipe
These Pineapple Coconut Cherry Dream Bars feature a buttery cookie crust topped with a sweet and tangy pineapple coconut filling studded with crunchy walnuts and maraschino cherries. Baked to golden perfection, they make a delightful tropical-inspired dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Crust
- 1/2 cup butter, softened
- 1/3 cup white sugar
- 1 cup all-purpose flour
Filling
- 1 (8 oz.) can crushed pineapple, drained well
- 2 large eggs
- 2/3 cup sugar
- 1 tsp baking powder
- 1/3 cup all-purpose flour
- Large pinch of salt
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup walnuts, chopped
- 1/2 cup maraschino cherries, chopped
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). In a medium bowl, cream together the softened butter and 1/3 cup sugar until combined. Stir in 1 cup flour using a fork until the mixture becomes crumbly. Press this mixture evenly into the bottom of a 9×13 inch baking pan (for thicker bars, a 9×9 inch pan can be used).
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until it turns golden brown. Remove from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the Filling Mixture: In a large bowl, beat the eggs thoroughly. Add the 2/3 cup sugar and vanilla extract, mixing well to combine. In a separate small bowl, whisk together baking powder, remaining 1/3 cup flour, and salt.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the egg mixture, stirring carefully to incorporate without overmixing.
- Add Fruit and Nuts: Gently fold in the drained crushed pineapple, shredded coconut, chopped walnuts, and chopped maraschino cherries into the batter, ensuring an even distribution.
- Assemble and Bake: Spread the filling evenly over the slightly cooled baked crust. Return the pan to the oven and bake for an additional 30 minutes until the filling is set and lightly golden on top.
- Cool and Serve: Remove from the oven and allow the bars to cool completely on a wire rack. Once cooled, cut into squares and serve.
Notes
- Make sure to drain the crushed pineapple well to prevent a soggy crust.
- Using a 9×9 inch pan will yield thicker bars with a richer filling-to-crust ratio.
- For a nut-free version, omit the walnuts or substitute with seeds.
- These bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Maraschino cherries add sweetness and color; fresh or dried cherries can be used as an alternative.
Keywords: pineapple bars, coconut bars, cherry dessert bars, tropical dessert, nutty bars, homemade bars, easy dessert
