Oatmeal Coconut Raspberry Bars |
|
 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 24 |
|
Ingredients:
1 1/2 cups sweetened flaked coconut |
1 1/4 cups all-purpose flour |
3/4 cup packed light brown sugar |
1/4 cup granulated sugar |
1/2 teaspoon salt |
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces |
1 1/2 cups old-fashioned oats |
3/4 cup seedless raspberry jam |
Directions:
1. Preheat oven to 375°F.
2. Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
3. Blend together flour, sugars, and salt in a 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 combined well.
4. Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
5. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
6. Cut into 24 bars.
7. Cooks'note: Bars can be made 3 days ahead and kept in an airtight container at room temperature.
|
|