Raspberry Bars with Coconut
These raspberry bars with coconut taste like summer, but you can make them at any time. They use preserves instead of fresh berries, so you can pull a batch together any time using what's in your pantry.
Prep time:
Cook time:
Serves: 2
Calories per serving: 2,165
Ingredients:
Cook time:
Serves: 2
Calories per serving: 2,165
3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips
Directions:
Heat your oven to 350°F. In a large bowl, cream the butter and sugar together until they’re light and fluffy, five to seven minutes. Beat in the egg and vanilla. In a separate bowl combine the flour and baking powder with a fork or whisk, then gradually beat the dry ingredients into the creamed butter mixture. Stir in the walnuts and 1 ¼ cups of the coconut.
Press ¾ of the dough into a greased 13x9-inch baking pan. Spread the raspberry preserves evenly over this lower crust. Sprinkle the baking chips and remaining coconut evenly over the preserves. Crumble the remaining dough over the top, and press it lightly onto the filling.
Bake until the upper crust is golden brown, 30 to 35 minutes. Cool the pan on a wire rack, then cut them into bars.
Source: tasteofhome.com
Press ¾ of the dough into a greased 13x9-inch baking pan. Spread the raspberry preserves evenly over this lower crust. Sprinkle the baking chips and remaining coconut evenly over the preserves. Crumble the remaining dough over the top, and press it lightly onto the filling.
Bake until the upper crust is golden brown, 30 to 35 minutes. Cool the pan on a wire rack, then cut them into bars.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.