These Retro Pink Lady Bars Are the Easiest No-Fuss Dessert
Prep
20 mins
Cook
45 mins
Servings
12
Difficulty
Medium
These retro pink lady bars are my go to dessert whenever I need something that looks fancy but requires almost zero effort. With just 20 minutes of prep and 45 minutes in the oven, you'll have a stunning treat that tastes like you spent hours in the kitchen. The coconut base is naturally rich in fiber, making it slightly more wholesome than your typical bar cookie, and the creamy pink frosting is absolutely irresistible. Best of all, the ingredients are probably already hiding in your pantry, so there's no need for a special trip to the store.
Ella x
Ingredients
- 473 ml2 cups (200g) graham cracker crumbs, from 14 crackers(200g) graham cracker crumbs, from 14 crackers)
- 1 stick1 stick (4 ounces) unsalted butter, melted(4 ounces) unsalted butter, melted)
- 1 tablespoonall-purpose flour
- 473 ml2 cups (175g) shredded sweetened coconut(175g) shredded sweetened coconut)
- 11(14-ounce) can sweetened condensed milk)
- 1 stick1 stick (4 ounces) unsalted butter, softened(4 ounces) unsalted butter, softened)
- 473 ml2 cups (220g) powdered sugar, sifted(220g) powdered sugar, sifted)
- 237 mlmaraschino cherry juice
Detail level
Instructions
- 1
Lightly grease a 9-inch square baking pan with cooking spray and line with parchment paper.
- 2
Combine the graham cracker crumbs, melted butter, and flour in a medium mixing bowl. Mix with a spatula until combined and the crumbs are moistened. Transfer to the prepared pan and press down to compact the crumbs into an even layer. Bake until the edges are lightly golden, about 12 minutes. Let cool for 15 minutes.
- 3
In a mixing bowl, stir together the sweetened condensed milk and shredded coconut. Dollop over the crust and use an offset spatula or the back of a spoon to gently spread, starting in the center and working out to the edges. Bake until the edges are lightly golden, 32 to 34 minutes. Remove from the oven and let cool completely.
- 4
In a mixing bowl, beat together the butter, powdered sugar, and maraschino cherry juice until smooth. Spread over the cooled coconut topping. Chill in the fridge for at least 30 minutes before cutting into bars. Store leftovers in an airtight container at room temperature for up to 5 days. Love the recipe? Leave us stars and a comment below!
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