Coconut Rum Snow Squares – Festive Holiday Bars
These Coconut Rum Snow Squares feature a crunchy graham cracker crust, silky coconut-rum filling, and toasted flakes on top—giving you a festive, flavorful treat that's creamy, nutty, and perfect for the holidays.
Equipment
- 1 Mixing bowl for combining crust ingredients
- 1 Saucepan for warming the filling
- 1 Spatula for smoothing filling
- 1 8x8 inch baking dish lined with parchment paper
Ingredients
Filling and Crust Ingredients
- 1½ cups graham cracker crumbs for a crunchy, nutty crust
- ½ cup sweetened shredded coconut used in crust and filling
- ¼ cup brown sugar adds caramel flavor
- ½ cup unsalted butter melted
- 1 can (14 oz) sweetened condensed milk base of filling
- 1 cup full-fat coconut milk adds tropical flavor
- ¼ cup white rum Malibu or dark rum also work
- ⅓ cup cornstarch thickening agent
- ¼ teaspoon salt balances sweetness
- 1 teaspoon vanilla extract adds depth
Instructions
Instructions
- Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper, leaving overhang.
- Mix graham cracker crumbs, shredded coconut, brown sugar, and melted butter. Press into dish for crust.
- Bake crust for 10 minutes until toasted and golden. Let cool slightly.
- In medium saucepan on medium heat, whisk sweetened condensed milk, coconut milk, and rum.
- Gradually whisk in cornstarch until smooth. Stir continuously until mixture thickens and bubbles, about 10–12 minutes.
- Pour filling over crust and smooth top with spatula.
- Bake again for 20 minutes until filling sets and edges begin to brown.
- Cool completely at room temperature.
- Chill in fridge for at least 2 hours for firm texture before slicing.
- Sprinkle with additional toasted coconut flakes if desired before serving.
Notes
Store leftovers in an airtight container in the fridge or wrap and freeze individually. Warm gently in a low oven for best texture; avoid microwave.