Description

These Tropical Paradise with Pineapple Bliss Bars combine a buttery graham cracker crust with a luscious topping of sweetened condensed milk, crushed pineapple, white chocolate chips, shredded coconut, and macadamia nuts. Baked to perfection and chilled for a refreshing tropical treat, these bars offer a delightful blend of creamy, crunchy, and fruity flavors perfect for summer or any occasion.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
1 tablespoon granulated sugar

Filling

1 can (14 oz) sweetened condensed milk
1 ½ cups crushed pineapple (drained)
½ teaspoon vanilla extract
Pinch of salt
1 cup white chocolate chips
½ cup shredded coconut (sweetened)
¼ cup chopped macadamia nuts (optional)

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly and then press firmly into the bottom of the pan to form an even crust.
Bake the crust: Place the pan in the oven and bake the crust for 8–10 minutes until set and slightly golden. Remove from the oven and allow it to cool slightly to avoid mixing hot crust with the filling.
Mix the filling: In a separate bowl, stir together sweetened condensed milk, drained crushed pineapple, vanilla extract, and a pinch of salt. Then gently fold in white chocolate chips, shredded coconut, and macadamia nuts if using, ensuring the mixture is evenly combined.
Assemble and bake: Pour the pineapple filling mixture evenly over the partially baked crust, spreading it out to cover the surface. Return the pan to the oven and bake for 25–28 minutes until the top turns lightly golden and the center is set but still slightly soft.
Cool and chill: Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours to fully set and firm up for easier slicing.
Serve: Use the parchment paper overhang to lift the bars out of the pan, cut into 16 square bars, and serve chilled. Store leftovers in the refrigerator for freshness.

Notes

To add extra crunch and flavor, toast the shredded coconut and macadamia nuts lightly before mixing into the filling.
If you prefer a different tropical twist, substitute white chocolate chips with chopped dried mango pieces or a mix of dried tropical fruits.
Allow the bars to chill thoroughly before slicing to prevent them from falling apart.