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Raspberry Shortbread Bars | Can't Stay Out of the Kitchen | these #cookie type bars are absolutely divine! They have a shortbread crust, topped with #raspberry preserves & a #coconut topping. You'll be drooling over every bite! #dessert

Raspberry Shortbread Bars

Teresa Ambra
Raspberry Shortbread Bars are breathtaking! These heavenly bars have a delicious shortbread crust, topped with a raspberry preserve layer & a coconut (macaroon-type) layer. They're perfect for holiday parties and baking.
3.34 from 24 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 157 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 pastry blender
  • 1 whisk or fork
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

CRUST:

  • 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods) 12-oz. raspberry preserves
  • 1 tbsp. milk (I used half-and-half)
  • 1 tsp. baking powder
  • 1 large egg slightly beaten
  • 1/2 cup unsalted butter (cold)
  • 12 oz. raspberry preserves

TOPPING:

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • 2 cups coconut

Instructions
 

CRUST:

  • Heat oven to 350°.
  • Spray a 9x13” baking pan or dish with cooking spray.
  • To make crust: mix flour, baking powder in a medium mixing bowl.
  • Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  • Add egg and milk (or half-and-half) and stir to combine.
  • Press mixture firmly into bottom of prepared pan with fork or hands.
  • Spread raspberry preserves on top of crust layer to within ¼ to ½ inch of border.

TOPPING:

  • To make topping: Beat egg with fork or whisk.
  • Stir in granulated sugar, vanilla, butter and coconut.
  • This is kind of like a macaroon layer.
  • Dollop topping over top of preserves covering surface entirely.
  • Bake at 350° for 45 minutes or until lightly browned and preserves are set.
  • Cool completely before cutting.

Notes

NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.
 
Recipe adapted from Willard Scott, formerly NBC Today show weatherman and comedian.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 157kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 35mgPotassium: 52mgFiber: 1gSugar: 12gVitamin A: 173IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword coconut, cookie, dessert, raspberries
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