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BARS - Coconut Pecan Raspberry Bars
Nb persons: 0
Yield: 36 bars
Preparation time:
Total time:
Source: Sue Rainey, Pottsboro
| SECOND PLACE: COCONUT-PECAN RASPBERRY BARS DMN | |
| 3/4 cup | salted butter, softened |
| 1 cup | sugar |
| 1 | egg |
| 1/2 teaspoon | vanilla extract |
| 2 cups | flour |
| 1/4 teaspoon | baking powder |
| 2 cups | flaked sweetened coconut,, (divided use) |
| 1 cup | toasted chopped pecans,, (see Note) |
| 1 (12-ounce) jar | seedless raspberry jam |
| 1 cup | white chocolate chips |
Preheat oven to 350 F. Grease a 13x9x2-inch baking pan.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1 1/4 cups coconut and the pecans.
Press 3/4 of the dough into the prepared baking pan. Spread with jam to within 1/4 inch of the edges. Sprinkle with chips and remaining coconut. Crumble remaining dough over the top; press down gently.
Bake for 30 to 35 minutes, or until golden brown. Run knife around the edge while the bars are still hot. Cool on a wire rack. Makes 36 bars.
Note: Toast chopped pecans on a cookie sheet in a 350 F oven for 5 minutes, watching carefully to avoid burning.
PER COOKIE: Calories 175 (46% fat), Fat 9 g(5 g sat), Cholesterol 17 mg, Sodium 50 mg,Fiber 1 g, Carbohydrates 23 g, Protein 2 g
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