BAKER'S ONE BOWL Raspberry-Coconut Bars

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BAKER'S ONE BOWL Raspberry-Coconut Bars recipe

photo by:kraft

I made these for company, and they were SUPERB! Was impresed with how easy they were to make, and fast!

posted by

a cook

on 3/24/2009

time

prep:

15 min

total:

1 hr

servings

total:

16 servings

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What You Need

1-1/4

cups flour

1/4

tsp. salt

1/2

cup (1 stick) cold butter or margarine, cut up

Tbsp. cold water

eggs

1/2

cup sugar

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

1/3

cup red raspberry preserves

Make It

HEAT oven to 425°F. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually stir in water with fork until well blended; press onto bottom of 8-inch square pan.

BAKE 20 min. or until lightly browned. Reduce oven temperature to 350°F.

BEAT eggs in same bowl with mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Stir in coconut. Spread preserves over crust to within 1/4 inch of edges; cover with coconut mixture. Bake 25 min. or until golden brown. Cool completely before cutting to serve.

Kraft Kitchens Tips

Storage Know-How

Close opened bags of coconut tightly and store in the refrigerator until ready to use.

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lanikuakaa

posted:7/13/2006

I made the mistake of not using cold butter when making the crust, so the result was a flat/hard crust. The raspberry jam added great flavor to the cookie but also made it very sweet, so next time I'll add less sugar and less jam.

a cook

posted:7/11/2006

Everyone loved these. Next time I would probably add a bit more preserves just because the crust was rather dry, but definitely a keeper.

a cook

posted:7/1/2006

made this for my daughters wedding after party, went over great!

argus21