Tropical Cheese Bars

These bars layer a buttery brown sugar crust loaded with chopped almonds under a thick coconut rum cream cheese filling studded with crushed pineapple. The topping gets a double hit of crunch from more almonds and shredded coconut that toasts golden in the oven.

Coconut rum goes into both the crust and the filling, so the tropical flavor runs all the way through. Use a quality rum here because you’ll taste it. Malibu works, but a darker coconut rum adds more depth.

Drain that crushed pineapple thoroughly. Squeeze it in a clean kitchen towel until barely any liquid comes out. Too much moisture and the filling won’t set properly, leaving you with soggy bars that fall apart when you cut them.

Pro Tips

• Let bars cool completely before cutting. Refrigerating for at least 2 hours gives you the cleanest slices.
• Line the pan with parchment paper with overhang on two sides so you can lift the whole slab out for easier cutting.
• Softened cream cheese is key. Microwave it for 15-20 seconds if you forgot to set it out.
• Pat the crust firmly and evenly. A flat-bottomed measuring cup works great for this.

Variations

• Skip the rum and use coconut extract (1 teaspoon per ¼ cup rum replaced) for an alcohol-free version.
• Swap pineapple for drained mango chunks for a different tropical spin.
• Use macadamia nuts instead of almonds to lean further into the island vibe.