Sunday, October 9, 2011

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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