Sweet, buttery, and so simple to make, this Piña Colada Bars Recipe will be your new favorite dessert! Fresh pineapple and shredded coconut top a flaky shortbread crust that is easily made gluten-free.
Preheat oven to 350°F.
Combine all of the shortbread crust ingredients in a large bowl. Using a pastry cutter, mix the ingredients together until a coarse crumb forms.
Bake in oven for 35-40 minutes or until the edges begin to brown and the middle no longer jiggles.