Best Oat Coconut And Raspberry Bars Recipes

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
• Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
• Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
• Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
• Cut into 24 bars.

OAT, COCONUT AND RASPBERRY BARS

Steps:

• Spread 1/2 cup of coconut on a small baking sheet (reserve remaining coconut for the garnish). Cook in a preheated oven of 375 F for about 5 minutes or until coconut is golden (stir at mid-cooking). Let cool.
• In a bowl, mix flour, brown sugar and salt. Add butter, and with a pastry knife or 2 knives, mix until the mixture looks like rough crumbs. Add oats and toasted coconut and stir well.
• Set aside 1/3 cup of the oat mixture. Press remaining oats in a cake pan of 9 inches in the side (that has parchment paper or is greased). Spread the raspberry preserve, then sprinkle with the oats you set aside and remaining coconut.
• Cook in the center of a preheated oven of 375 F for about 15 minutes or until the top is golden. Put the pan on a rack and let cool. Cut in 16 bars. (You can prepare these bars in advance and put them side by side in an hermetic container, taking care to separate each range with parchment paper. They will be good up to 3 days at room temperature or up to 2 weeks in the freezer, wrapped with plastic wrap and foil paper.).

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet.
• Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
• Blend together flour, sugars, and salt in food processor.
• Then add butter and blend until a dough begins to form.
• Transfer to a bowl and knead in oats and toasted coconut until well combined.
• Reserve 3/4 cup of dough.
• Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
• Spread jam over it.
• Crumble reserved dough evenly over jam.
• Sprinkle with remaining 3/4 cup untoasted coconut.
• Bake in middle of oven until golden, 20-25 minutes.
• Cool completely in pan on a rack.
• Loosen from sides of pan with a sharp knife.
• Lift out in one piece and transfer to a cutting board.
• Cut into 24 bars.
• Note: Bars can be made 3 days ahead and kept in an airtight container.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.