Raspberry bars with Peacan & coconut- 8/29/10
This is such an easy and fast dessert to make! These bars are impossible to eat just one, trust me on this. Once you have a bite you will not be able to help yourself without another helping. Cut the bars bigger so you can say, "it was good but I only ate two". Try to make these bars and you will not be disappointed.
The shredded coconut also added a lot of flavor and they are a bit crunchy so it is all good.
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Close look at the bars.
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The bars are also great for breakfast with a hot cup of coffee
Preparation work..
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3/4 cup softened butter 1/2 cup sugar 1 3/4 cup flour 1/2 cup chopped pecans 1/4 teaspoon almond extract 1/4 teaspoon salt 8 ounces seedless raspberry preserves 1/2 cup sweetened flaked coconut Yield: 30 squares |
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Put the softened butter and sugar in a large bowl.
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Beat together the butter and sugar at medium speed |
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Add the flour and keep mixing... |
Add the chopped pecans, almond extract, and salt. |
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Keep mixing until the flour mixture resembles coarse crumbs. Reserve 1 cup of the flour mixture and put aside. |
Pour the flour mixture on an ungreased baking dish. |
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Press the flour mixture down with your hand to make a crust. |
Spread the raspberry preserved over the crust. |
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Use a spatula to spread the raspberry preserve. Make to spread it evenly over the crust |
Sprinkle the reserved flour mixture that you have put aside over the raspberry preserves . |
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Sprinkle the coconut over the top. |
Pre-heat the oven at 350 degrees and bake for 20 to 25 minutes until the topping is golden. |
Freshly out of the oven. Let it cool down and cut into squares.
Filed as: Cake/cookies
