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Raspberry Coconut Bars
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Raspberry Coconut Bars

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
What You Need
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2 servings
Original recipe yields 2 servings
1-1/4 cups flour
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine, cut into chunks
3 Tbsp. cold water
2 egg s
1/2 cup sugar
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1/2 cup red raspberry jam
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Let's Make It
1
Heat oven to 425°F.
2
Mix flour and salt in medium bowl. Cut in butter until coarse crumbs form. Sprinkle water over mixture while tossing to blend well. Press evenly onto bottom of ungreased 9-inch square pan. Bake for 20 minutes or until lightly browned. Decrease oven temperature to 350°F.
3
Beat eggs in large bowl with electric mixer on high speed. Gradually add sugar, beating until thick and light in color. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves.
4
Bake 25 minutes or until golden brown. Cool completely on wire rack. Cut into bars.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 dozen
* 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.
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