Description
These Raspberry Bars with Coconut are a delightful dessert featuring a buttery, slightly crunchy crust and topping with sweet raspberry preserves, shredded coconut, chopped walnuts, and white baking chips. Perfect for a sweet treat or party dessert, they combine fruity and nutty flavors in every bite.
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
- 1 jar (12 ounces) raspberry preserves
- 1 cup white baking chips
Instructions
- Preheat and Prepare Dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 5-7 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until fully incorporated into the creamed mixture, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour with the baking powder. Gradually add this to the creamed butter mixture, beating slowly to avoid flour clouds and to obtain a uniform dough.
- Mix in Coconut and Walnuts: Stir in 1 and 1/4 cups of the shredded sweetened coconut along with the chopped walnuts to evenly distribute nuts and coconut fibers throughout the dough.
- Press Dough into Pan: Lightly grease a 13×9-inch baking pan. Press about three-quarters of the dough evenly into the bottom of the pan to create a solid base layer.
- Add Filling and Toppings: Spread the entire jar of raspberry preserves evenly over the dough base. Sprinkle the white baking chips on top of the preserves, followed by the remaining 3/4 cup of shredded coconut.
- Top with Remaining Dough: Crumble the remaining quarter of the dough over the layered toppings. Press lightly to adhere the topping without squashing the layers beneath.
- Bake: Bake in the preheated oven for 30 to 35 minutes or until the bars are golden brown on top and the edges are set.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into approximately 24 bars and serve.
Notes
- Ensure the butter is softened but not melted for easier creaming with the sugar.
- Beating the butter and sugar for 5-7 minutes incorporates air, making the bars lighter.
- You can substitute walnuts with pecans if preferred.
- For a less sweet version, use unsweetened shredded coconut or reduce sugar slightly.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar (1/24th recipe)
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
