Oatmeal Coconut Raspberry Bars

Ingredients

• 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

Instructions

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

Notes

Bars can be made three days ahead and kept in an airtight container at room temperature.

Attribution

Gourmet magazine, 2002