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Raspberry Chocolate Coconut Bars

Updated: Feb 25


Ingredients

For the Crust 1 cup all purpose flour

¼ cup dark brown sugar

¼ teaspoon coarse sea salt

½ cup unsalted butter (1 stick), chilled and cut into 1-tablespoon-sized pieces


For the Filling

1 cup sweetened condensed milk

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

2 large eggs , lightly beaten

6 ounces semisweet chocolate morsels (or finely chopped chocolate)

1 cup flaked sweetened coconut


For the Toppings

⅓ cup seedless raspberry preserves

½ cuptoasted flaked coconut



Instructions

For the Crust

Adjust oven rack to middle position and preheat oven to 350°F. Line a 9-inch square pan with aluminum foil, with enough foil to hang over the sides. Spray the foil with nonstick spray and set aside.


In a medium bowl, whisk the flour, brown sugar, and salt together. Cut in the cold butter with a fork or pastry blender until the mixture is crumbly.

Press the flour/butter mixture into the prepared 9-inch pan.


Bake at 350°F for 18-20 minutes, or until the crust is light brown around the edges and firm(ish) to the touch in the middle.


For the Filling

In a large bowl, whisk the condensed milk, flour, baking powder, salt, and eggs together.

Stir in the chocolate, coconut, and pecans.

Pour the milk/egg mixture over the hot crust and bake at 350°F for 20-25 minutes, or until the middle is set and cooked through. The filling should be lightly golden.

Carefully spread the preserves over the warm cake and sprinkle with toasted coconut. Lightly press the coconut into the preserves.

Cool completely on a wire rack before cutting and serving.


Description

These are a combination of such good things to produce a bar that is sweet and crunchy.


Servings

These are sweet so I suggest cutting in to small pieces.


Notes

When I bake, I always have a dish of non-company pieces in a dish for family. These are end pieces are ones that aren't "pretty". I never saw this type of dish empty - by one person - so fast. I found it easiest to use my fingers to press the crust in to the pan.


Source

Becky Hardin at The Cookie Rookie


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