Cook Time: 30 minutes
Total Time: 30 minutes
- Bottom Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold butter, cut up
- 2 large eggs, lightly beaten
- 1 tablespoon milk
- 2/3 cup raspberry jam
- 2/3 cup granulated sugar
- 1/4 cup melted butter
- 2 cups sweetened shredded coconut
Preheat oven to 350° and grease an 8-inch square baking pan.
In a mixing bowl, stir together flour and baking powder. Cut in butter pieces with a pastry blender until coarse crumbs have formed. Gradually stir in lightly beaten eggs with a spoon. Add milk; stir until all ingredients are moist and a soft dough has formed. Spread dough into the pan, pressing with fingers to reach edges of pan.
Spread raspberry jam evenly over dough.
Mix together topping ingredients; spread carefully over jam layer.
Bake at 350° for about 25 to 30 minutes, or until topping is lightly browned. Cool completely in pan on rack. Cut raspberry bars into squares.
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