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