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Coconut Raspberry Bars | Can't Stay Out of the Kitchen

Coconut Raspberry Bars

Teresa Ambra
These festive and elegant dessert bars are filled with raspberry jam, vanilla chips, coconut and pecans and are wonderful to make for the holidays.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars
Cuisine American
Servings 24

Ingredients
  

  • 3/4 cup unsalted butter, softened 1 ½ sticks
  • 1 cup sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 tsp. baking powder
  • 2 cups coconut divided use
  • 1/2 cup chopped Fisher pecans or walnuts
  • 12 oz. jar Smuckers Red Raspberry preserves
  • 1 cup Hershey’s premiere white chips creamy vanilla flavor

Instructions
 

  • In a large bowl, cream butter, sugar, egg, vanilla and baking powder with a whisk or an electric mixer until well combined.
  • Add flour, 1 ¼ cups coconut and the nuts.
  • Press three-fourths of the dough into a greased 9x13” baking pan.
  • Spread evenly with preserves.
  • Sprinkle with chips and remaining coconut.
  • Crumble remaining dough over the top; press lightly.
  • Bake at 350˚ for 35-45 minutes or until golden brown.
  • Cool on a wire rack.
  • Cut into bars.

Notes

NOTE: My bars took 40-42 minutes to bake completely.[
NOTE: I highly recommend using Smuckers or another quality brand of jelly. The cheaper brands are usually so congealed that they don’t spread very evenly and you have a mess on your hands.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Keyword coconut, cookie, dessert, raspberries
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