Raspberry Kissed Coconut Bars Recipes

RASPBERRY-COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
• Spread raspberry jam over the base layer in the baking pan.
• Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
• Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet.
• Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
• Blend together flour, sugars, and salt in food processor.
• Then add butter and blend until a dough begins to form.
• Transfer to a bowl and knead in oats and toasted coconut until well combined.
• Reserve 3/4 cup of dough.
• Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
• Spread jam over it.
• Crumble reserved dough evenly over jam.
• Sprinkle with remaining 3/4 cup untoasted coconut.
• Bake in middle of oven until golden, 20-25 minutes.
• Cool completely in pan on a rack.
• Loosen from sides of pan with a sharp knife.
• Lift out in one piece and transfer to a cutting board.
• Cut into 24 bars.
• Note: Bars can be made 3 days ahead and kept in an airtight container.

RASPBERRY COCONUT BARS

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

RASPBERRY COCONUT BARS

Steps:

• Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
• Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
• Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.