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OATMEAL COCONUT RASPBERRY BARS
- 1 1/2 cups sweetened flaked coconut
- 1 1/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
- 1 1/2 cups old-fashioned oats
- 1 12oz. jar of raspberry jam, stirred thoroughly to loosen
Directions
- Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so
that the parchment runs up the sides of the pan. Butter parchment.
- Spread 3/4 cup coconut evenly on a baking sheet and toast in middle
of oven, checking every 2 minutes and stirring, until golden, about 8
minutes, then cool.
- Blend together flour, sugar, and salt in a food processor, then add
butter and blend until a dough begins to form. Transfer to a bowl and
knead in oats and toasted coconut until combined well.
- Reserve 3/4 cup dough, then press remainder evenly into bottom
of prepared baking pan and spread jam over it. Crumble reserved dough
evenly over jam, then sprinkle with remaining 3/4 cup (untoasted)
coconut.
- Bake in middle of oven until golden, 20 to 25 minutes, then cool
completely in pan on a rack. Lift out in 1 piece using the parchment as
handles and transfer to a cutting board. Cut into bars.
Bars can be made 3 days ahead and kept in an airtight container at room temperature.
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