Oatmeal Coconut Raspberry Bars Recipes

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OATMEAL COCONUT RASPBERRY BARS

Categories     Cookies     Food Processor     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Back to School     Raspberry     Coconut     Oat     Winter     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 8



Oatmeal Coconut Raspberry Bars image

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
  • Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
  • Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
  • Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
  • Cut into 24 bars.

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam

OATMEAL COCONUT RASPBERRY BARS

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Provided by veruca salt

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8



Oatmeal Coconut Raspberry Bars image

Steps:

  • Preheat oven to 375°F.
  • Spread 3/4 cup coconut evenly on a baking sheet.
  • Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
  • Blend together flour, sugars, and salt in food processor.
  • Then add butter and blend until a dough begins to form.
  • Transfer to a bowl and knead in oats and toasted coconut until well combined.
  • Reserve 3/4 cup of dough.
  • Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
  • Spread jam over it.
  • Crumble reserved dough evenly over jam.
  • Sprinkle with remaining 3/4 cup untoasted coconut.
  • Bake in middle of oven until golden, 20-25 minutes.
  • Cool completely in pan on a rack.
  • Loosen from sides of pan with a sharp knife.
  • Lift out in one piece and transfer to a cutting board.
  • Cut into 24 bars.
  • Note: Bars can be made 3 days ahead and kept in an airtight container.

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 1/2 cups old fashioned oats
3/4 cup seedless raspberry jam

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

One of my favorite cookie bar recipes.

Provided by MARBALET

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 9

Number Of Ingredients 7



Delicious Raspberry Oatmeal Cookie Bars image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
  • Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  • Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g

½ cup packed light brown sugar
1 cup all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup rolled oats
½ cup butter, softened
¾ cup seedless raspberry jam

COCONUT RASPBERRY BARS

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10



Coconut Raspberry Bars image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

RASPBERRY COCONUT BARS

I made these on a whim after a BBQ when our guests to decided to stay and play cards. Everyone loved them but said they would be great for breakfast.

Provided by MomEof3

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7



Raspberry Coconut Bars image

Steps:

  • Preheat oven to 375°F.
  • Beat butter, brown sugar and sugar together until fluffy.
  • Add Flour, 1 cup coconut and oatmeal; mix together.
  • Set aside 1 cup of dough.
  • Press remaining dough evenly over the bottom of a 9x13-inch pan.
  • Spread raspberry over the dough.
  • Crumble remaining dough over raspberry. Sprinkle 1 cup coconut over the dough.
  • Bake for 25 minutes.
  • Remove from the oven and allow to cool completely.
  • Cut into squares and serve.

Nutrition Facts : Calories 360.5, Fat 16.2, SaturatedFat 10.9, Cholesterol 30.5, Sodium 125.7, Carbohydrate 51.9, Fiber 2, Sugar 32.6, Protein 3.3

3/4 cup butter
3/4 cup brown sugar
1/4 cup sugar
1 cup all-purpose flour
2 cups sweetened coconut (divided)
1 1/2 cups quick-cooking oatmeal
3/4 cup raspberry preserves or 3/4 cup jam

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