Pina Colada Squares

Three layers of tropical flavor stacked into a bite-sized square: a crumbly shortbread base, a thick pineapple filling spiked with rum extract, and a golden coconut meringue top. All the flavors of a pina colada, baked into a bar cookie you can eat with your hands.

The bottom layer is a classic press-in shortbread crust. Cutting butter into flour creates those crumbly pockets, and the egg yolk and milk bind it just enough to hold together. Press it firmly and evenly or you’ll get thin spots that burn and thick spots that stay doughy.

The pineapple middle layer cooks on the stovetop first. Cornstarch thickens the crushed pineapple and its juice into a jammy filling that holds its shape when sliced. The rum extract and vanilla go in after the thickening to preserve their flavor, since alcohol evaporates fast over heat.

Kitchen Tips

• Press the shortbread base with the flat bottom of a measuring cup for an even layer. Fingers alone leave dips and ridges.
• Make sure the pineapple filling is fully thickened before pouring over the base. Runny filling soaks into the shortbread and makes the bottom soggy.
• Spread the meringue carefully over the pineapple. It’s delicate, so use a light touch rather than pressing hard.
• Cool completely before cutting. The layers need time to set or they’ll slide apart.

Variations

• Use real dark rum instead of rum extract for a boozier, more grown-up version.
• Toast the coconut lightly before folding into the meringue for a deeper, nuttier flavor.
• Add a drizzle of white chocolate over the cooled squares for extra sweetness and a polished look.