Raspberry Coconut Layer Bars Recipe

These are lovely little morsels that are a brilliant combination of sweet with a hint of tart (thanks raspberry jam!). And who doesn’t love a shortbread crust?

Prep Time 25 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 24

Ingredients

FOR THE SHORTBREAD CRUST:

1 cup Butter, At Room Temperature

1 cup Sugar

1 Egg

½ teaspoons Vanilla

2 cups Flour

FOR THE TOPPING:

1 cup Raspberry Jam

¼ cups Melted Butter

1-⅓ cup Sweetened Coconut (plus A Handful For Sprinkling)

2 Eggs Slightly Beaten

1 teaspoon Sugar

Preparation Instructions:

• Start by making the shortbread crust. Cream together 1 cup butter and 1 cup sugar until fluffy.
• Add 1 egg, vanilla and flour and blend well.
• Pat the mixture into a well greased 9 x 13 x 2 inch baking pan.
• Slather raspberry jam over the shortbread crust.
• Mix together the melted butter, coconut, 2 eggs and tsp of sugar.
• Spread this evenly over the layer of jam.
• Sprinkle a generous handful of coconut over the top.
• Bake at 350 for 25-30 minutes.
• Cool in pan and then cut into bars.

Nutrition Facts:

• 1 serving (1 piece) equals 155 calories, 8 g fat (5 g saturated fat), 11 mg cholesterol, 83 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.