Coconut Raspberry Crumble Bars

[maybetoday]

Coconut Raspberry Crumble Bars





2 cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

¾ cup unsalted butter , at room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups unsweetened flaked coconut (divided into a 1 1/4 cup portion and a 3/4 cup portion)

¾ cup white chocolate chips (divided into a 1/2 cup portion and a 1/4 cup portion)

1 jar (12 oz) about 1 1/2 cups of raspberry preserves or jam



Pre-heat oven to 350°. Grease a 13x9 baking dish or line with parchment paper


In a large bowl cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. Blend in the salt and the baking powder. Gradually add the flour mixture until just combined.


Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in if your mixer can't do it.


Divide the dough and press about ¾ of the dough into the bottom of the 9x13 pan.

Spread the raspberry preserves/jam over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Crumble the dough over the top. Gently press it down into the raspberry preserves.


Bake at 350° for 35-40 minutes, or until lightly golden brown on top.