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Island Shore Extract Piña Colada Cream Bars

Island Shore Extract Piña Colada Cream Bars

Dolce Flav

Servings

9

Prep Time

20 minutes

Cook Time

15 minutes

Category

Island Shore

These Piña Colada Cream Bars infused with Island Shore Extract combine a buttery graham cracker crust, a creamy pineapple‑coconut filling, and the distinct tropical aroma of Island Shore Extract. You’ll press and bake the crust, mix together coconut cream, crushed pineapple, cream cheese, and the extract, pour it over the crust, then chill until firm. The result is a refreshingly creamy, summer‑worthy dessert bar that’s easy to slice and ideal for warm weather or anytime you want dessert without a long bake time.

Ingredients

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    • 1 ½ cups graham cracker crumbs

    • 3 tablespoons granulated sugar

    • 5 tablespoons unsalted butter, melted

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    • 8 oz (≈ 225 g) cream cheese, softened

    • ½ cup coconut cream (full fat)

    • ½ cup heavy cream

    • 1 cup crushed pineapple, well‑drained

    • 3 tablespoons powdered sugar

    • 2 teaspoons Island Shore Extract

    • Pinch of salt

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    • Toasted shredded coconut

    • Pineapple slices or small chunks

    Directions

    1. Preheat & prepare pan + bake crust – Preheat oven to 350°F (175°C). Line a square 8×8‑inch pan with parchment paper, allowing an overhang for easy removal. Stir together graham cracker crumbs, sugar, and melted butter until crumbs are evenly coated. Press firmly into the bottom of prepared pan. Bake for 10‑12 minutes or until edges are lightly golden. Remove from oven and allow crust to cool while preparing filling.

    2. Make filling mixture – In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add coconut cream, heavy cream, crushed pineapple, and Island Shore Extract. Beat or whisk until filling is homogeneous and thick. Add pinch of salt to balance flavor.

    3. Assemble bars – Pour the filling over the cooled crust, smoothing the top with a spatula. If desired, gently press toasted shredded coconut or pineapple chunks on top for texture and decoration.

    4. Chill until set – Cover pan and refrigerate at least 4 hours, or overnight, so the bars firm up well and slice cleanly.

    5. Slice & serve – Use the parchment overhang to lift the dessert out of the pan. With a sharp knife, slice into 9 equal bars. Serve chilled. Store leftovers covered in refrigerator; best within 3‑4 days.