Oatmeal Coconut Raspberry Bars: A Delicious Treat for Any Occasion
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 bars
Description: I came across this delightful recipe from a friend when I was on the hunt for a treat to bring to work. These Oatmeal Coconut Raspberry Bars were an instant hit with my colleagues—they couldn’t get enough of them! The combination of sweetened coconut, hearty oats, and tart raspberry jam creates a deliciously satisfying bar that’s perfect for any occasion. I’ve since made these bars for various events, and they always receive rave reviews. They are not only a treat for work gatherings but also ideal for holiday parties, family get-togethers, or even just a simple snack.
Recipe Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Coconut, Fruit, Nuts, < 60 Mins, For Large Groups
Ingredients:
- 1 1/2 cups sweetened flaked coconut
- 1 1/4 cups all-purpose flour
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups old-fashioned oats
- 1/2 cup raspberry jam
Instructions:
-
Preheat Oven: Begin by preheating your oven to 375°F (190°C). This will ensure that the oven is at the right temperature when you’re ready to bake.
-
Toast Coconut: Spread 3/4 cup of the sweetened flaked coconut evenly on a baking sheet. Place the sheet in the middle of the oven and toast the coconut, stirring once halfway through, until it turns golden brown, which should take about 8 minutes. Once toasted, remove from the oven and let it cool.
-
Prepare Dough: In a food processor, blend together the flour, light brown sugar, granulated sugar, and salt. Pulse until the mixture is well combined. Add the softened butter and continue blending until the dough begins to form a cohesive mixture.
-
Combine Ingredients: Transfer the dough mixture to a bowl. Stir in the old-fashioned oats and the cooled toasted coconut until everything is evenly combined. Set aside 3/4 cup of this dough for topping.
-
Assemble Bars: Press the remaining dough evenly into the bottom of a buttered 13×9-inch metal baking pan. Use the back of a spoon or your hands to press it down firmly. Spread the raspberry jam evenly over the dough layer.
-
Add Topping: Crumble the reserved 3/4 cup of dough over the raspberry jam, distributing it evenly. Sprinkle the remaining 3/4 cup of untoasted coconut over the crumbled dough.
-
Bake: Place the pan in the middle of the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the edges are set.
-
Cool and Cut: Allow the bars to cool completely in the pan on a rack. Once cooled, use a sharp knife to loosen the edges from the sides of the pan. Carefully lift the entire batch out of the pan in one piece and transfer it to a cutting board. Cut into 24 bars.
-
Storage: These bars can be made up to 3 days in advance. Store them in an airtight container to keep them fresh.
Nutritional Information (Per Bar):
- Calories: 184.9
- Fat Content: 8.2 g
- Saturated Fat Content: 5.5 g
- Cholesterol Content: 15.2 mg
- Sodium Content: 70.7 mg
- Carbohydrate Content: 26.8 g
- Fiber Content: 1 g
- Sugar Content: 16.1 g
- Protein Content: 1.8 g
Notes: These bars are versatile and can be customized by substituting different types of fruit preserves or adding nuts for an extra crunch. Enjoy making and sharing these scrumptious treats that are sure to brighten any occasion!
