Description
Delight in these Raspberry Coconut Bars, a perfect blend of buttery crust, tart raspberry preserves, and sweet coconut topping with a hint of white baking chips and crunchy walnuts. This easy-to-make dessert features a crumbly base with layers of fruity goodness and a nutty coconut finish, making it an ideal treat for gatherings or a cozy afternoon snack.
Ingredients
Scale
Base and Dough
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 cups sweetened shredded coconut, divided
- 1/2 cup chopped walnuts
Filling and Topping
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your bars are assembled.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, approximately 5-7 minutes. This creates a smooth base for your dough.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until well combined, ensuring an even texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Then gradually add this to the wet mixture, beating to incorporate fully without overmixing.
- Mix in Coconut and Walnuts: Stir in 1 1/4 cups of the shredded coconut and the chopped walnuts into the dough, distributing them evenly.
- Press Bottom Layer: Take about three-quarters of the dough and press it evenly into a greased 13×9-inch baking pan, forming the base layer.
- Spread Raspberry Preserves: Spread the entire jar of raspberry preserves evenly over the dough base, ensuring full coverage for a fruity layer.
- Add Chips and Coconut Topping: Sprinkle the white baking chips over the raspberry layer, then evenly scatter the remaining 3/4 cup of shredded coconut on top.
- Top with Remaining Dough: Crumble the remaining dough over the filling and topping layers. Press lightly to secure, but keep a slightly crumbly texture.
- Bake the Bars: Place the pan into the preheated oven and bake for 30-35 minutes or until the bars are golden brown and set.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack before cutting into approximately 2 dozen bars for serving.
Notes
- Ensure the butter is softened to room temperature before creaming for the best texture.
- Use a greased or parchment-lined 13×9-inch baking pan to prevent sticking.
- The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nuttier flavor, walnuts can be lightly toasted before mixing into the dough.
- Make sure to cool the bars completely before cutting to maintain clean edges and avoid crumbling.
