Description
These Raspberry Bars with Coconut combine a buttery, tender crust with a sweet raspberry preserves filling, topped off with white baking chips, shredded coconut, and chopped walnuts for a delightful treat perfect for any occasion.
Ingredients
Scale
For the Dough and Topping
- 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
For the Filling and Garnish
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your bars are ready to bake.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, which usually takes about 5 to 7 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated to create a smooth batter.
- Incorporate dry ingredients: In a separate bowl, combine the all-purpose flour and baking powder, then gradually mix them into the creamed butter mixture ensuring no lumps remain.
- Stir in coconut and walnuts: Fold in 1 1/4 cups of shredded coconut and all of the chopped walnuts evenly throughout the dough.
- Press dough into pan: Grease a 13×9-inch baking pan and press three-quarters of the dough firmly to form an even crust layer on the bottom.
- Spread raspberry preserves: Evenly spread the entire jar of raspberry preserves over the crust layer for a sweet and tangy filling.
- Add chips and remaining coconut: Sprinkle the white baking chips followed by the remaining 3/4 cup of shredded coconut over the preserves to add texture and flavor.
- Crumble remaining dough: Crumble the leftover dough over the top of the layers and press lightly to adhere, creating a rustic topping.
- Bake the bars: Place the pan in the preheated oven and bake for 30 to 35 minutes until the topping is golden brown and the edges are set.
- Cool and cut: Allow the bars to cool completely in the pan on a wire rack before cutting into two dozen bars to serve.
Notes
- For best results, use room temperature egg and softened butter to achieve a smooth batter consistency.
- You can substitute walnuts with pecans or almonds based on preference.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars also freeze well; wrap tightly and freeze for up to 2 months.
- If you prefer a vegan version, use dairy-free butter, egg substitute, and check that baking chips are vegan-friendly.
Nutrition
- Serving Size: 1 bar (based on 24 servings)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
