Description
These delicious Raspberry Bars with Coconut combine a buttery, tender crust with a sweet and tangy raspberry filling, topped with white baking chips and shredded coconut. Perfect for dessert or a sweet snack, they offer a delightful balance of flavors and textures 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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which will take about 5 to 7 minutes. This step incorporates air into the batter for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring an even batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix Dry Ingredients into Wet: Gradually beat the flour mixture into the creamed butter mixture until just combined to avoid overmixing.
- Incorporate Coconut and Walnuts: Stir in 1 1/4 cups of shredded coconut and the chopped walnuts until evenly mixed throughout the dough.
- Press Base Layer: Grease a 13×9-inch baking pan. Take three-quarters of the dough and press it evenly into the bottom of the pan, forming the base layer.
- Spread Raspberry Preserves: Evenly spread the entire jar of raspberry preserves over the pressed dough layer.
- Add Toppings: Sprinkle the white baking chips over the raspberry preserves, then evenly sprinkle the remaining 3/4 cup shredded coconut on top.
- Top with Remaining Dough: Crumble the remaining dough over the coconut layer, gently pressing it down to lightly secure the topping.
- Bake: Place the baking pan in the preheated oven and bake for 30 to 35 minutes, or until the bars turn golden brown.
- Cool and Serve: Remove from oven and cool completely in the pan on a wire rack. Once cooled, cut into approximately 24 bars and serve.
Notes
- For best results, use butter softened to room temperature for easier creaming with sugar.
- You can substitute chopped pecans for walnuts if preferred.
- Make sure to cool the bars completely before cutting to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
