Name: These Retro Pink Lady Bars Are the Easiest No-Fuss Dessert
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (200g) graham cracker crumbs, from 14 crackers; 1 stick (4 ounces) unsalted butter, melted; 1 tablespoon all-purpose flour; 2 cups (175g) shredded sweetened coconut; 1 (14-ounce) can sweetened condensed milk; 1 stick (4 ounces) unsalted butter, softened; 2 cups (220g) powdered sugar, sifted; 1/4 cup maraschino cherry juice

Ingredients

12 serv.

2 cups (200g) graham cracker crumbs, from 14 crackers
1 stick (4 ounces) unsalted butter, melted
1 tablespoon all-purpose flour
2 cups (175g) shredded sweetened coconut
1 (14-ounce) can sweetened condensed milk
1 stick (4 ounces) unsalted butter, softened
2 cups (220g) powdered sugar, sifted
1/4 cup maraschino cherry juice

Instructions

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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!