Description
These Raspberry Bars with Coconut are a delightful treat featuring a buttery crust and crumbly topping packed with sweet shredded coconut and walnuts, layered with luscious raspberry preserves and white baking chips. Perfect for a snack or dessert, they combine rich textures and flavors in every bite.
Ingredients
Scale
Base 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
Filling and Decoration
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when the bars are assembled for baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together for 5 to 7 minutes until the mixture becomes light and fluffy. This step is crucial for a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients and Mix: In a separate bowl, combine the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet mixture, beating slowly to form a crumbly dough.
- Incorporate Coconut and Walnuts: Stir in 1 1/4 cups of shredded coconut and the chopped walnuts evenly throughout the dough.
- Press Base Layer: Grease a 13×9-inch baking pan. Press about three-quarters of the dough firmly into the bottom of the pan to create the base layer.
- Spread Raspberry Preserves: Evenly spread the entire jar (12 ounces) of raspberry preserves over the pressed dough base for a fruity filling.
- Add Chips and Coconut Topping: Sprinkle the white baking chips evenly over the raspberry layer, then top with the remaining 3/4 cup of shredded coconut.
- Crumble Remaining Dough: Take the reserved quarter of the dough, crumble it over the top of the layered ingredients, and press lightly to hold together without compacting fully.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and cooked through.
- Cool and Serve: Remove from the oven and cool in the pan on a wire rack to set. Once cooled, cut into approximately 24 bars and serve.
Notes
- For best results, use room temperature egg and butter to achieve the right dough consistency.
- You can substitute walnuts with pecans if preferred or omit nuts for a nut-free version.
- If you like a more tart flavor, opt for seedless raspberry preserves or mix with a bit of lemon zest in the filling.
- 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: 230 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
