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These are soooo yummy. I used more jelly than called for -- a whole jar. And I just did everything in the food processor so that I didn't have to wash another bowl.
Oatmeal Coconut Raspberry Bars
Makes 24 bars
1 1/2 cups sweetened flaked coconut (divided)
1 1/4 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 tsp salt
12 T cold unsalted butter, cut into pieces (1 1/2 sticks)
1 1/2 cups old-fashioned oatmeal, uncooked
3/4 cup seedless raspberry jam
Preheat oven to 375.
Butter a 9x13 inch metal baking pan. Spread 3/4 cup of the coconut evenly on a baking sheet and toast in the oven, stirring once, until golden, about 8 min. Cool.
Combine the flour, brown sugar, sugar, and salt in a food processor. Add the butter and process until a dough begins to form. Transfer the dough to a bowl and knead in the oatmeal and toasted coconut until well-combined.
Reserve 3/4 cup of the dough, then press the remainder of the dough evenly into the bottom of the prepared baking pan. Spread the jam over it. Crumble the reserved dough evenly over the jam, then sprinkle with the remaining 3/4 cup untoasted coconut.
Bake in the center of the oven until golden, 20 to 25 minutes. Place the pan on a rack and let cool completely. Loosen from the sides of the pan with a sharp knife, then lift out in one piece and transfer to a cutting board.
Cut into 24 bars. The bars will keep for 3 days in an airtight container.
*From The Best American Recipes, 2003-2004
Oatmeal Coconut Raspberry Bars
Makes 24 bars
1 1/2 cups sweetened flaked coconut (divided)
1 1/4 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 tsp salt
12 T cold unsalted butter, cut into pieces (1 1/2 sticks)
1 1/2 cups old-fashioned oatmeal, uncooked
3/4 cup seedless raspberry jam
Preheat oven to 375.
Butter a 9x13 inch metal baking pan. Spread 3/4 cup of the coconut evenly on a baking sheet and toast in the oven, stirring once, until golden, about 8 min. Cool.
Combine the flour, brown sugar, sugar, and salt in a food processor. Add the butter and process until a dough begins to form. Transfer the dough to a bowl and knead in the oatmeal and toasted coconut until well-combined.
Reserve 3/4 cup of the dough, then press the remainder of the dough evenly into the bottom of the prepared baking pan. Spread the jam over it. Crumble the reserved dough evenly over the jam, then sprinkle with the remaining 3/4 cup untoasted coconut.
Bake in the center of the oven until golden, 20 to 25 minutes. Place the pan on a rack and let cool completely. Loosen from the sides of the pan with a sharp knife, then lift out in one piece and transfer to a cutting board.
Cut into 24 bars. The bars will keep for 3 days in an airtight container.
*From The Best American Recipes, 2003-2004
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