Raspberry Coconut Oat Bars
Jan 24, 2018 22:21:34 GMT -5
Post by PurplePuppy on Jan 24, 2018 22:21:34 GMT -5
RASPBERRY COCONUT OAT BARS
yield: 24 2-INCH BARS prep time: 20 MINUTES cook time: 24 MINUTES
Raspberry Coconut Oat Bars feature layers of shortbread, preserves, and coconut for a lovely and delicious treat.
INGREDIENTS:
3/4 cup unsweetened shredded coconut
1 & 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cold and cut into small pieces
1 & 1/2 cups old-fashioned rolled oats
1/2 cup raspberry preserves
DIRECTIONS:
Preheat oven to 350°F.
Spread 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 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 reserved dough over the top of preserves. Bake 7 minutes, or until 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.
link
yield: 24 2-INCH BARS prep time: 20 MINUTES cook time: 24 MINUTES
Raspberry Coconut Oat Bars feature layers of shortbread, preserves, and coconut for a lovely and delicious treat.
INGREDIENTS:
3/4 cup unsweetened shredded coconut
1 & 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cold and cut into small pieces
1 & 1/2 cups old-fashioned rolled oats
1/2 cup raspberry preserves
DIRECTIONS:
Preheat oven to 350°F.
Spread 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 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 reserved dough over the top of preserves. Bake 7 minutes, or until 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.
link
