Description
Delightful Raspberry Bars with Coconut combine a buttery crust, luscious raspberry preserves, and a crispy coconut topping to create a perfect sweet treat for any occasion. These bars are easy to make and bake to golden perfection, offering a harmonious blend of fruity and nutty flavors in every bite.
Ingredients
Scale
For the Dough and Topping
- 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
For the Filling
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the ingredients.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture becomes light and fluffy. This usually takes about 5-7 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the creamed mixture, ensuring even flavor distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this to the wet ingredients, beating continuously to form a cohesive dough.
- Mix in Coconut and Walnuts: Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts gently until evenly distributed throughout the dough.
- Prepare the Base Layer: Press about three-quarters of the dough evenly into the bottom of a greased 13×9-inch baking pan, creating a uniform base for the bars.
- Spread Raspberry Preserves: Evenly spread the entire jar of raspberry preserves over the dough layer, taking care to cover the surface fully.
- Add Toppings: Sprinkle white baking chips and the remaining 3/4 cup of shredded coconut evenly over the raspberry layer for added texture and flavor.
- Top with Remaining Dough: Crumble the remaining dough over the top, pressing lightly to adhere it evenly without compressing it too much.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and set.
- Cool and Serve: Remove from oven and allow the bars to cool completely in the pan on a wire rack before cutting into approximately 24 bars.
Notes
- For easier cutting, chill the bars slightly after cooling to firm up the topping.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Use raspberry preserves with no added seeds for a smoother texture if preferred.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar (based on 24 bars)
- Calories: 190
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
