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Raspberry Bars

These raspberry bars feature a soft shortbread base with a sticky raspberry jam filling, and topped with a coconut crumble, making these the perfect dessert to take to your next pot luck. Don't let the total time fool you, remember, the best things are worth waiting for. This is certainly not a recipe you can rush into and does require a lot of patients, but these bars, bursting with flavour are well worth the wait.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup Flour
  • 1 Egg
  • 1/2 cup Butter
  • 2 tbsp Milk
  • 1 tbsp Sugar
  • 1/4 tsp Vanilla Extract
  • 1 cup shredded Coconut
  • 1 egg
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 3/4 cup Raspberry Jam

Equipment

  • Parchment paper
  • 9x9 Baking pan
  • Wooden spoon
  • 2 Mixing bowls -one medium and one large

Method
 

  1. Preheat oven to 350
  2. Combine 1 egg, flour, butter, milk, 1 tbsp sugar and 1/4tsp vanilla together.
  3. Line an 9x9 pan with parchment paper, leaving an overhang to make removal of the bars easier.
  4. Press the dough into the pan, insuring it is evenlly spread across the whole pan.
  5. Bake the crust for 15-20 minutes, or until lightly golden.
  6. Combine egg, sugar, shredded coconut and vinalla.
  7. Spread Raspberry jam on the the crust.
  8. Sprinkle the coconut mix on top of the jam and crust.
  9. Bake for 30-35 minutes or until cooked throughout, being sure to not burn the coconut layer.
  10. Allow to cool completely before removing from pan to allow the bars to fully set.
  11. Use a large and sharp, non-serrated knife, cut into 16 bars.

Notes

Tip 1: Make sure there is an overhang of parchment paper so you can remove the bars from the pan.
Tip 2: Make sure the bars are fully cooled and set before you remove them from the pan and slice them or they will not hold together.