I just can’t keep these in the house they’re so good! For breakfast, snack, and dessert, these raspberry bars are delicious alone, or when topped with homemade vanilla ice cream.
- 1 ½ cups sweetened flaked coconut
- 1 ¼ cups all-purpose flour
- ¾ cups packed light brown sugar
- ¼ cup granulated sugar
- ½ tsp salt
- 1 ½ sticks (3/4 cups) cold, unsalted butter, cut into pieces
- 1 ½ cups old-fashioned oats
- ¾ cup seedless raspberry jam
Preheat oven to 375 degrees F
Spread ¾ cup coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes, then cool.
Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until well combined.
Reserve ¾ cup dough, then press remainder evenly onto bottom of a buttered 13-by9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
Bake in the middle of oven until golden, 20 to 25 minutes, then cool completely in a pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in a 1 piece and transfer to a cutting board.
Cut into 24 bars.
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