Raspberry Coconut Oat Bars
Apr 2, 2023 23:31:11 GMT -5
Post by PurplePuppy on Apr 2, 2023 23:31:11 GMT -5
RASPBERRY COCONUT OAT BARS
yield 24 2-INCH BARS
prep time 20 MINUTES
cook time 24 MINUTES
total time 44 MINUTES
INGREDIENTS
3/4 cup (85g) unsweetened shredded coconut
1 & 1/4 cups (150g) all-purpose flour
3/4 cup (150g) packed light brown sugar
1/3 cup (67g) granulated sugar
1 teaspoon salt
12 tablespoons (170g) unsalted butter, cold and cut into small pieces
1 & 1/2 cups (148g) old-fashioned rolled oats
1/2 cup raspberry preserves
INSTRUCTIONS
Preheat oven to 350°F.
Spread the coconut on a baking sheet. Toast 2-3 minutes. Remove from the oven and allow to cool.
Grease a 9"x 13"x 2" baking pan. Line the bottom with parchment paper.
Using an electric mixer on low speed, mix the flour, brown sugar, granulated sugar, and salt until combined. Add the butter and continue mixing until the dough begins to come together. Mix in the coconut and oats.
Remove 3/4 cup of the crust dough. Set aside.
Transfer the remaining dough to the prepared pan. Press evenly into the bottom of the prepared pan.
Bake 14 minutes, rotating the pan halfway through baking. The crust should be golden brown around the edges. Allow the crust to cool for 10 minutes.
Spread the preserves evenly over the crust, leaving a 1/2-inch border. Crumble the reserved dough over the top of preserves. Bake 7 minutes, or until the preserves are bubbly. Cool completely in pan.
Run a knife around the edges of the bars. Place a baking sheet or cutting board on top of the pan and flip the pan over to release the bars. Remove the parchment paper. Then, place a cutting board on the bars and flip again. Cut into bars using a sharp knife.
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yield 24 2-INCH BARS
prep time 20 MINUTES
cook time 24 MINUTES
total time 44 MINUTES
INGREDIENTS
3/4 cup (85g) unsweetened shredded coconut
1 & 1/4 cups (150g) all-purpose flour
3/4 cup (150g) packed light brown sugar
1/3 cup (67g) granulated sugar
1 teaspoon salt
12 tablespoons (170g) unsalted butter, cold and cut into small pieces
1 & 1/2 cups (148g) old-fashioned rolled oats
1/2 cup raspberry preserves
INSTRUCTIONS
Preheat oven to 350°F.
Spread the coconut on a baking sheet. Toast 2-3 minutes. Remove from the oven and allow to cool.
Grease a 9"x 13"x 2" baking pan. Line the bottom with parchment paper.
Using an electric mixer on low speed, mix the flour, brown sugar, granulated sugar, and salt until combined. Add the butter and continue mixing until the dough begins to come together. Mix in the coconut and oats.
Remove 3/4 cup of the crust dough. Set aside.
Transfer the remaining dough to the prepared pan. Press evenly into the bottom of the prepared pan.
Bake 14 minutes, rotating the pan halfway through baking. The crust should be golden brown around the edges. Allow the crust to cool for 10 minutes.
Spread the preserves evenly over the crust, leaving a 1/2-inch border. Crumble the reserved dough over the top of preserves. Bake 7 minutes, or until the preserves are bubbly. Cool completely in pan.
Run a knife around the edges of the bars. Place a baking sheet or cutting board on top of the pan and flip the pan over to release the bars. Remove the parchment paper. Then, place a cutting board on the bars and flip again. Cut into bars using a sharp knife.
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