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Desserts

Raspberry Macaroon Bars

Raspberry Macaroon Bars recipe
photo by:kraft
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 coco...read more
posted by
Marshahamm
on 8/12/2007
time
prep:
20 min
total:
1 hr 38 min
servings
total:
32 servings, 1 bar each
Magazine Acquisition

what you need

1
pkg.  (18 oz.) refrigerated sliceable sugar cookies
1/3
cup  butter or margarine
1
pkg.  (10 oz.) JET-PUFFED Marshmallows
1
pkg.  (10 oz.) BAKER'S ANGEL FLAKE Coconut, toasted
1/2
cup  seedless raspberry jam

Make It

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.

Kraft Kitchens Tips

Great 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.
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