|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 2g||6%|
|Total Sugars 24g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 batches 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, plus more for baking pan
2 1/2 cups (11 1/2 ounces) all-purpose flour
1/2 cup granulated sugar
1/2 cup packedlight brown sugar
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
Gather the ingredients.
Preheat oven to 350 F. Grease a 9-inch square baking pan with butter or cooking spray.
Combine butter, flour, granulated sugar, brown sugar, oats, salt, and beaten egg in a mixing bowl. Beat with an electric mixer on low speed, scraping bowl occasionally with a silicone spatula, just until mixture is blended but still somewhat crumbly.
Reserve 2 cups of crumb mixture and set aside. Pat remaining crumb mixture over bottom of prepared baking pan.
Spoon raspberry jam evenly over crumb layer. Spread jam to cover, to within 1/2-inch of edges.
Sprinkle flaked coconut evenly over jam layer.
Sprinkle reserved crumb mixture evenly over coconut layer.
Bake raspberry bars for about 45 minutes, or until crumb topping has browned lightly.
Cool completely before cutting into squares.