Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and chopped pecans. Stir until it resembles wet sand.
- Press the crumb mixture into a greased 9x9-inch pan evenly to form the crust.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time and mix until just combined.
- Gently fold in the drained crushed pineapple and shredded coconut into the cream cheese mixture.
- Pour the filling over the crust and spread it evenly.
- Sprinkle the remaining chopped pecans on top.
- Bake in the preheated oven for 30-35 minutes until edges are lightly golden and center is set but slightly jiggly.
- Allow the pan to cool completely on a wire rack.
- Melt white chocolate and drizzle it over the cooled bars.
- Let the drizzle set before slicing into bars.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 260mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg
Notes
For best results, ensure cream cheese and eggs are at room temperature before starting.
Drain the pineapple well to prevent a soggy filling.
These bars can be made ahead; store in the fridge for up to 5 days or freeze for 2-3 months. Thaw before serving.
Try variations with different fruits or add rum extract for a Pina Colada flavor. Use gluten-free alternatives for the crust if needed.
Drain the pineapple well to prevent a soggy filling.
These bars can be made ahead; store in the fridge for up to 5 days or freeze for 2-3 months. Thaw before serving.
Try variations with different fruits or add rum extract for a Pina Colada flavor. Use gluten-free alternatives for the crust if needed.
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