Wednesday, June 12, 2013

Toasted Coconut and Raspberry Oatmeal Bars

This Triple Berry Shortbread Bar recipe is by far my favorite bar recipe. If you haven't tried it yet, I HIGHLY recommend it. It really is life changing....seriously. The combination of the butter, almond flour, triple berry jam and toasted almonds is amazing. One bite of these bars and you're hooked!
This new bar recipe is also on the top of my list. Instead of almond and triple berry jam, it has a delicious combination of toasted coconut, oatmeal and raspberry jam....yum. I hope you'll give this recipe a try.
Toasted Coconut and Raspberry Oatmeal Bars
Makes one 13"x9" pan (approx 16 bars)
1 1/2 cups coconut (3/4 cup toasted, 3/4 cup untoasted)
1 1/4 cups all purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups old fashioned oats
3/4 cup unsalted butter, cold cut into cubes
12 ounces seedless raspberry jam
Preheat oven to 375
Line a 13"x9" pan with nonstick foil or spray regular foil with nonstick cooking spray.
Put the raspberry jam in a bowl and stir well to loosen. This will make it easier to spread in an even layer instead of in clumps.
In the bowl of your food processor, combine the flour, sugar,  and salt and pulse until combined.
Add the cold, cubed butter and pulse until a dough forms.
Transfer the dough to a large bowl and add the oatmeal and 3/4 cup of toasted coconut. Incorporate with your hands until combined.
Save 3/4 cup of dough. Transfer the remaining dough to the prepared pan and press into an even layer.
Spread the raspberry jam on top of the dough and spread into an even layer.
Crumble the remaining dough on top and sprinkle with the untoasted coconut.

Bake at 375 for approx 25-30 minutes or until golden brown.
Remove from oven and transfer to a cooling rack to cool completely. Cut into bars and serve.
Leftovers can be stored at room temperature in an air tight container for 2-3 days.
Adapted from: Epicurious

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