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BARS - Coconut Pecan Raspberry Bars

BARS - Coconut Pecan Raspberry Bars Categories:
Nb persons: 0
Yield: 36 bars
Preparation time:
Total time:
Source: Sue Rainey, Pottsboro

    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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