These scrumptious layered raspberry bars bake to perfection with layers of buttery brown sugar and oat crust and coconut. It's an easy recipe to prepare, and the results are amazing. If you make these bars for a party, take along several copies of the recipe.
The bars call for seedless raspberry jam, but strawberry jam or preserves would be delicious as well. Feel free to add about 1/4 to 1/2 cup of chopped pecans or walnuts to the topping for extra crunch.
- 1 cup butter (softened)
- 2 1/2 cups all-purpose flour (11 1/2 ounces)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1 large egg, well beaten
- 1 cup seedless raspberry jam (or raspberry preserves)
- 1 cup (packed) sweetened flaked coconut
Preheat the oven to 350 F (180 C/Gas 4). Grease a 9-inch square baking pan or spray it with nonstick baking spray.
In a mixing bowl, combine the butter, flour, granulated and brown sugar, oats, and beaten egg. Beat with an electric mixer on low speed, scraping the bowl occasionally, just until the mixture is blended but still somewhat crumbly.
Reserve 2 cups of the crumb mixture and set aside. Pat the remaining crumb mixture over the bottom of the prepared baking pan. Spoon the raspberry jam evenly over the crumb layer. Spread the jam to cover, to within 1/2-inch of the edges.
Sprinkle the flaked coconut evenly over the jam layer.
Sprinkle the reserved crumb mixture evenly over the coconut layer.
Bake the raspberry bars for about 45 minutes, or until the crumb topping has browned lightly.
Cool completely before cutting into squares.