Description
Delightful Raspberry Bars with Coconut combine a buttery, nutty crust with sweet raspberry preserves and a sprinkling of white baking chips and shredded coconut. These bars offer a perfect balance of flavors and textures, making them an ideal treat for dessert or snacking.
Ingredients
Scale
Base 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
Filling and Topping
- 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 the softened butter and sugar together using a hand mixer or stand mixer for 5 to 7 minutes until the mixture is light and fluffy, which helps create a tender texture for the crust.
- Add Egg and Vanilla: Beat in the large room-temperature egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture into the creamed butter mixture while beating, ensuring it is evenly mixed without overworking the dough.
- Mix in Coconut and Walnuts: Stir in 1 1/4 cups of shredded coconut and the chopped walnuts to add texture and a subtle nutty flavor to the base dough.
- Press Dough into Pan: Grease a 13×9-inch baking pan, then press about three-quarters of the dough evenly into the bottom of the pan to form the base layer.
- Spread Raspberry Preserves: Spread the 12 ounces of raspberry preserves evenly over the pressed dough layer, which adds a luscious fruity filling.
- Add Topping: Sprinkle the white baking chips evenly over the jam layer, then sprinkle the remaining 3/4 cup of shredded coconut on top for additional sweetness and texture.
- Crumble Remaining Dough: Take the remaining dough and crumble it evenly over the coconut and chips topping, pressing lightly to adhere slightly without flattening completely.
- Bake: Bake the assembled bars in the preheated oven for 30 to 35 minutes or until the top is golden brown and set.
- Cool and Cut: Allow the bars to cool completely in the pan on a wire rack before cutting into approximately 24 bars to serve.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Room temperature egg helps incorporate smoothly into the batter.
- Pressing the dough evenly will help create a uniform crust.
- Cooling the bars completely before cutting helps maintain their shape.
- For a nuttier flavor, you may toast the walnuts lightly prior to mixing.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
