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Coconut Raspberry Bars

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Coconut Raspberry Bars combine a buttery crust, tangy raspberry filling, and a luscious coconut topping for a sweet and tart treat with a chewy, crunchy texture.

Ingredients

  1. 1 cup all-purpose flour
    1/2 cup unsalted butter, softened
    1/4 cup granulated sugar
    1 cup raspberry jam or preserves
    1 1/2 cups shredded sweetened coconut
    1/2 cup sweetened condensed milk
    1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

  1. In a bowl, combine flour, softened butter, and granulated sugar. Mix until crumbly. Press half of the mixture firmly into the bottom of the prepared pan.
  2. Spread raspberry jam evenly over the crust layer.
  3. In another bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
  4. Sprinkle the remaining crumb mixture over the raspberry layer, then evenly spread the coconut topping on top.
  5. Bake for 25-30 minutes or until the coconut topping is golden brown and bubbly.
  6. Allow bars to cool completely before cutting into squares.

Notes

  1. Use fresh raspberries instead of jam for a chunkier filling.
  2. Sprinkle chopped almonds or pecans on top for added crunch.
  3. Use gluten-free flour blend to make it gluten-free.
  4. Substitute butter and sweetened condensed milk with dairy-free alternatives for a dairy-free version.
  5. Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  6. Freeze bars wrapped tightly for up to 2 months.
  7. Warm bars slightly in the microwave before serving if desired.
  8. Press crust firmly and bake until set to prevent sogginess.
  9. Use vegan butter and sweetened condensed coconut milk for a vegan option.
  10. Add chocolate chips in the coconut topping or raspberry layer for extra flavor.

Nutrition

Find it online: https://thefamilycooking.com/coconut-raspberry-bars-2/