Coconut Raspberry Bars
These festive and elegant dessert bars are filled with raspberry jam, vanilla chips, coconut and pecans and are wonderful to make for the holidays.
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.
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