With gooey raspberry jam spread atop a golden, buttery cookie, these raspberry bars burst in your mouth with flavorful. They’re colorful and sweet with just the right amount of tartness.
As if these tasty treats couldn’t get any better, these are topped with shredded sweetened coconut, making them simply delicious. And don’t worry—you don’t have to tell your friends and family how utterly easy they were to prepare!
For this recipe you’ll need:
For the Bars:
1 cup all-purpose flour
1 teaspoon baking powder
½ cup (1 stick) chilled butter, cut into small pieces
2 large eggs
1 Tablespoon milk
½ cup raspberry jam
For the Topping:
2/3 cup granulated sugar
¼ cup (1/2 stick) butter, melted
2 cups shredded, sweetened coconut
To make this recipe:
Preheat your oven to 350 degrees.
Grease an 8-inch square baking dish.
In a large bowl, mix the flour and baking powder together using a wooden spoon. Using a pastry blender, two knives, or your hands, cut the butter into the flour mixture until coarse crumbs (the size of peas) form.
Using your wooden spoon, stir in the eggs, one at a time, into the flour mixture. Next add the milk and stir until a soft dough forms.
Spread the dough evenly in the prepared pan, pressing it with your fingers to cover the bottom. Spread the jam evenly over the dough.
To prepare the topping, mix together the sugar and melted butter in a medium-sized bowl. Stir in the sweetened coconut, and spread the topping evenly over the jam.
Bake in preheated oven for about 30 minutes, until the topping is lightly browned. Cool completely on a wire rack and then cut into bars.
Tip: To kick up the flavor of these already delicious bars even more, try adding white chocolate chips to the bar dough before you press it into the pan. YUM.
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