Comida Kraft
Recipe Box

Raspberry Macaroon Bars

Prep Time
20
min.
Total Time
1
hr.
38
min.
Servings

32 servings, 1 bar each

We transformed the sweet, tantalizing flavor of raspberry macaroons into this scrumptious cookie bar version. Make 'em now; thank us later.

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What You Need

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Make It

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  • Preheat oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.
  • Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.
  • Spread jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.

Substitute

Prepare as directed, using 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows.

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

Servings

  • 32 servings, 1 bar each

Nutritional Information

Serving Size 32 servings, 1 bar each
AMOUNT PER SERVING
Calories 170
Total fat 7g
Saturated fat 4.5g
Cholesterol 10mg
Sodium 105mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 16g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made these for a family gathering and they received very good reviews. I made these for a family gathering and they received very good reviews. I thought they tasted great overall, although maybe a bit sweet for some. Also the top layer was a bit difficult to cut through and hard to east with just a fork. I would make these again though -- maybe even incorporate a little chocolate somehow.
Date published: 2008-12-16
Rated 5 out of 5 by from I made this for a summer picnic last week and it was a HIT! I made this for a summer picnic last week and it was a HIT!!! Mine looked a little different, the mashmellow was a little tanner because I added a little more toasted coconut. I will make this again soon and I will try other jams with it as well. My hubby already said he needs another batch SOON!!!
Date published: 2007-08-12
Rated 3 out of 5 by from These are very tasty, however, mine didn't come out as attractive as the featured. These are very tasty, however, mine didn't come out as attractive as the featured. The marshamallow never stiffened up so they were somewhat gummy and unattractive. If you close your eyes, however, they are delicious. I sugest experimenting a bit with the topping to make them more cookie/bar like.
Date published: 2007-06-14
Rated 4 out of 5 by from These cookies were not difficult to make...unless you are used to making "break and bake" cookies. These cookies were not difficult to make...unless you are used to making "break and bake" cookies. The tiny bit of added time is worth it, as the cookie is unique. They were a big hit at my company gathering.
Date published: 2006-03-27
Rated 1 out of 5 by from too sticky too sticky
Date published: 2010-01-12
Rated 3 out of 5 by from
Date published: 2002-10-06
Rated 4 out of 5 by from
Date published: 2002-10-11
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