Desserts

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 cold butter or margarine, cut up

Tbsp. cold water

eggs

1/2

cup sugar

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1/3

cup red raspberry preserves

Make It

HEAT oven to 425°F.

MIX flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water with fork until 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 beat in sugar 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 into bars.

Kraft Kitchens Tips

Size-Wise

Looking for something sweet? One serving of this treat will hit the spot when served with a cold glass of fat free milk.

Storage Know-How

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

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a cook

posted:

3/24/2009

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

a cook

posted:

11/19/2008

These are delicious, and I don't even like coconut that much. I used less than the recipe says for that reason, and doubled the preserves after reading the comments about the bars being dry. They came out great. I only wish the recipe made more at once, so they wouldn't disappear so fast!

karyn156

posted:

9/19/2008

thanks so much this is a great recipe, instead of the preserves I used a layer of raspberry cream cheese and topped it w chocolate and it turned out amazing. Have 2 stay away from the fridge right now...Thanks again!

joywinsagain

posted:

7/30/2008

This was really good. I used strawberry preserves instead of raspberry. I may even add a few white chocolate chips next time I make it.

Whitney205

posted:

6/21/2008

This was a great change to every day desserts. It was a little hard to get out of the pan, but VERY good.

leanimal

posted:

4/30/2008

It was the wrost thing i have every taste. And it does not make 24 severings.

dgchess

posted:

4/4/2008

Took these to a ladies club event and everyone raved about them. This recipe is definitely a keeper.

luvs2bake2

posted:

3/22/2008

This wasn't as good as I anticipated. More raspberry preserves would help but the coconut topping I found crumbled when I cut the cookies into squares. I wasn't thrilled about the crust either. I've made other raspberry bars that I enjoy more & would make instead of these next time.

katies

posted:

9/16/2007

Next time I'll triple the preserves, but was still good.

nepatriots1

posted:

7/22/2007

Everyone loved these , but I had a somewhat difficult time in cutting them. I didn't wait until they were completly cooled, so I guess that maybe the problem, A little messy but that did not seem to bother anyone. They loved theml Will make again