May 22, 2014 (updated Apr 6, 2022) by Jennifer McHenry //
25 Comments
Maybe the best thing about making layered bars is getting the chance to combine a few favorite things into one delicious dessert. In the case of these bars, there is an almond shortbread crust, lovely raspberry preserves, and a chewy topping filled with lots and lots of coconut.
These are the kind of bars that you can happily serve for dessert, take to a picnic, or just enjoy with a cup of tea or coffee. I love that kind of versatility! Plus, you can easily vary these by using a different flavor of preserves.
As always, I encourage you to use good ingredients in your baking. From the quality of your flour to the flavor of your preserves, it really makes a difference. Of course, eggs are especially important in baking. They serve several purposes, from holding your baked goods together to adding flavor and color and even more.
May is National Egg Month, so what better time to focus on such an essential ingredient? Eggland’s Best eggs are a great choice for fresher, better tasting eggs. In fact, they are the leader in egg freshness, staying fresher longer than other eggs. Plus, they have more vitamins and nutrients than other eggs. We’re talking four times the vitamin D, ten times the vitamin E, two times the omega-3s, and even 25% less saturated fat.
In celebration of National Egg Month, Eggland’s Best is hosting the 2014 Eggland’s Best Recipe Contest. Between now and July 31, 2014, you can submit your original recipe for the chance to win the $10,000 grand prize, $1,000 category prizes, and a six-month supply of eggs. Visit Eggland’s Best for more details.
Scroll past the recipe for an Eggland’s Best giveaway!
Get the Recipe:
Coconut-Raspberry Bars
These Coconut Raspberry Bars are a delicious dessert made with an almond shortbread crust, raspberry preserves, and a gooey coconut topping.
Ingredients
For the crust:
- 1 & 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold & cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 cup slivered almonds
- 1/4 teaspoon salt
For the filling:
- 1/2 cup raspberry preserves
- 4 large eggs
- 1 & 1/2 cups granulated sugar
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3 cups sweetened flaked coconut, divided
Instructions
To make the crust:
- Preheat oven to 350°. Lightly grease a 9"x 13" baking pan.
- Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.
- Press crust mixture evenly into prepared pan.
- Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.
To make the filling:
- Carefully spread preserves over partially baked crust, leaving about 1/4 inch around the edges.
- Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.
- Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.
- Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.
- Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.
- Cool bars in pan on a wire rack before cutting into bars.
Eggland’s Best is providing one lucky Bake or Break reader with two coupons, each for a free carton of Eggland’s Best eggs, and a $25 Visa gift card.
See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.
Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.
Good luck!
Disclosure: This post is sponsored by Eggland’s Best. I was provided with compensated for ingredients and my time. The Eggland’s Best coupons, information, and gift card have been provided by Eggland’s Best. All opinions written are my own.
