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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think outside the cookie jar and try these chewy bars that are filled with raspberry jam and topped with fluffy meringue. Ingredients:
1 1/4 cups rolled oats |
1 1/4 cups all-purpose flour |
3/4 cup sweetened flaked dried coconut |
1/4 cup plus 2/3 cup sugar |
1/2 teaspoon salt |
3/4 cup (3/8 lb.) butter or margarine, melted |
3/4 cup raspberry jam |
3 large egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
2. Bake crust in a 325° regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
3. In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely, then use a wide spatula to remove bars from pan.
5. Nutritinal analysis per bar.
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