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Raspberry Coconut Bars Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 55-60 minutes plus cooling
  • Yield: 2 dozen bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully sweet and chewy Raspberry Bars with Coconut combine a buttery crust, tangy raspberry preserves, and a crunchy coconut topping, perfect for a delicious homemade treat or dessert.

Ingredients

Scale

For the Dough:

  • 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 and Topping:

  • 1 jar (12 ounces) raspberry preserves
  • 1 cup white baking chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your bars are assembled.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, approximately 5-7 minutes. This creates a smooth base for your dough.
  3. Add Egg and Vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until well combined, ensuring an even texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Then gradually add this to the wet mixture, beating to incorporate fully without overmixing.
  5. Mix in Coconut and Walnuts: Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts into the dough, distributing them evenly.
  6. Press Bottom Layer: Take about three-quarters of the dough and press it evenly into a greased 13×9-inch baking pan, forming the base layer.
  7. Spread Raspberry Preserves: Spread the entire jar of raspberry preserves evenly over the dough base, ensuring full coverage for a fruity layer.
  8. Add Chips and Coconut Topping: Sprinkle the white baking chips over the raspberry layer, then evenly scatter the remaining 3/4 cup of shredded coconut on top.
  9. Top with Remaining Dough: Crumble the remaining dough over the filling and topping layers. Press lightly to secure, but keep a slightly crumbly texture.
  10. Bake the Bars: Place the pan into the preheated oven and bake for 30-35 minutes or until the bars are golden brown and set.
  11. Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack before cutting into approximately 2 dozen bars for serving.

Notes

  • Be sure to use room temperature egg and softened butter to ensure proper mixing and texture.
  • Pressing the dough lightly on top helps maintain a crumbly texture rather than it becoming a solid crust.
  • You can substitute walnuts with pecans or almonds if preferred.
  • For a gluten-free version, use a gluten-free all-purpose flour blend.
  • 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 (approximate)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 65mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/raspberry-coconut-bars-recipe/