Description
Delightful Raspberry Bars with Coconut offer a perfect balance of sweet raspberry preserves, toasted coconut, and crunchy walnuts all nestled in a buttery, tender crust. These bars combine a crumbly base with a fruity, luscious filling and a crisp, coconut topping, making them an irresistible treat perfect for any occasion.
Ingredients
Scale
Base & Crust
- 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
Filling & Toppings
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 5 to 7 minutes. This process incorporates air for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking powder, then gradually beat this dry mixture into the creamed butter mixture to form the dough.
- Add Coconut and Walnuts: Stir in 1 and 1/4 cups of the shredded coconut and the chopped walnuts into the dough, ensuring even distribution.
- Press Dough Base: Grease a 13×9-inch baking pan. Press three-quarters of the dough evenly into the bottom of the pan to form the base layer.
- Spread Raspberry Preserves: Spread the entire jar (12 ounces) of raspberry preserves evenly over the dough base to create a fruity filling layer.
- Add Chips and Coconut Topping: Sprinkle the white baking chips evenly over the preserves, then top with the remaining 3/4 cup shredded coconut.
- Crumble Remaining Dough: Crumble the remaining dough over the top layer and press lightly to adhere the topping.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the bars are golden brown and set.
- Cool and Serve: Remove from the oven and cool the bars in the pan on a wire rack. Once cool, cut them into approximately two dozen bars and serve.
Notes
- Ensure your butter is softened but not melted for the best creaming results.
- Room temperature egg helps the batter to incorporate smoothly.
- You can substitute walnuts with pecans if preferred or omit for a nut-free version.
- Use raspberry preserves with seeds or seedless based on your texture preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
