You can use different flavors of jam or preserves to make these.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Greasea 8 inch square baking pan.

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  • In large bowl, mix together the flour and baking powder. Cut in 1/2 cup chilled butter cut into small pieces. Mix until coarse crumbs form. Stir in eggs, 1 at a time, into the flour mixture. Add the milk and stir til a soft dough forms.

  • Spread dough in pan, pressing with fingers to cover bottom evenly. Spread the jam over top.

  • Prepare topping, in a medium sized bowl. Mix together the sugar and 1/4 cup melted butter. Stir in coconut and vanilla. Spread on top of jam layer.

  • Bake til topping is lightly browned, about 30 minutes. Cool completely. Cut into bars.

Nutrition Facts

215.6 calories; 2 g protein; 26.2 g carbohydrates; 46.2 mg cholesterol; 127.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2007
I'd never made anything quite like this and I thought it turned out pretty nicely. I did find that the bars held together well. It wasn't a very picture-perfect presentation but the taste was very good. I made this recipe almost to spec with a couple of minor notes: I used seedless red raspberry jam and while making the recipe I thought that a jam with seeds might have been better with more texture and mouthfeel (I like jam like that) but with the final result it didn't really matter to me after all. Second I used extra large eggs so my batch was a little bit eggier than normal. Lastly I used "fancy flake sweetened coconut" and I would've preferred to have had unsweetened shredded coconut on hand. That said this was a tasty dish which took me a week to consume. I didn't think I'd like the raspberry/coconut combination that much but it was better than I expected. One last thing: A previous reviewer thought there was "too little dough". I might agree that it would be better to have a little more dough in this recipe. Read More
(9)

Most helpful critical review

Rating: 1 stars
09/30/2008
I was quite disappointed by this recipe. The dough should have less butter and more sugar or other flavoring. I agree with the other reviewers who said that the end result did not look very good and that the cut bars did not retain their shape well. Read More
(5)
8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/02/2007
I'd never made anything quite like this and I thought it turned out pretty nicely. I did find that the bars held together well. It wasn't a very picture-perfect presentation but the taste was very good. I made this recipe almost to spec with a couple of minor notes: I used seedless red raspberry jam and while making the recipe I thought that a jam with seeds might have been better with more texture and mouthfeel (I like jam like that) but with the final result it didn't really matter to me after all. Second I used extra large eggs so my batch was a little bit eggier than normal. Lastly I used "fancy flake sweetened coconut" and I would've preferred to have had unsweetened shredded coconut on hand. That said this was a tasty dish which took me a week to consume. I didn't think I'd like the raspberry/coconut combination that much but it was better than I expected. One last thing: A previous reviewer thought there was "too little dough". I might agree that it would be better to have a little more dough in this recipe. Read More
(9)
Rating: 4 stars
08/22/2004
It was pretty good. It only needs a quarter cup of butter in the bottom layer I poured butter off of it when I took it out of the oven. I also used apricot jam instead of raspberry Read More
(7)
Rating: 1 stars
09/30/2008
I was quite disappointed by this recipe. The dough should have less butter and more sugar or other flavoring. I agree with the other reviewers who said that the end result did not look very good and that the cut bars did not retain their shape well. Read More
(5)
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Rating: 3 stars
08/29/2002
This is an easy recipe to make but I found it to be much more like a raspberry bread. I would add a cup of sugar to the dough to make it sweeter. Read More
(5)
Rating: 3 stars
11/17/2005
i think this recipe calls for too little dough and too much fruit. i would add more flour and cut down on the butter in the dough. but the topping was perfect! the bars themselves still came out tasty... just messy and they could not hold together. Read More
(3)
Rating: 4 stars
02/06/2011
I decided to try this recipe during an ice storm as I had all of the ingredients needed on hand. This was easy and good. I thought the presentation was nice; the bars retain their shape well. It also made the house smell heavenly. Remember to use an 8x8" pan; there is just the right amount of crust when you do that. I needed to bake it for an additional five minutes to get the top all brown and bubbly. This is perfect for tea time as the crust is very scone-like because of the baking powder. It loses a star for me because I enjoy a more lemon bar-like crust. Serve with whipped cream and good black tea. Read More
(1)
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Rating: 5 stars
10/14/2016
used fresh raspberries - I think I'll put some icing sugar in the crust mixture next time Read More