Food recipes
Oatmeal Coconut Raspberry Bars
Oatmeal Coconut Raspberry Bars Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat flour, white, all-purpose, unenriched sugars, brown sugars, granulated salt, table b...
Oatmeal Coconut Raspberry Bars
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt
oats
jams and preserves, apricot
Directions:
Preheat oven to 375F.
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.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt
oats
jams and preserves, apricot
Directions:
Preheat oven to 375F.
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.