Raspberry Bars

These bars are really quick to make and have a great crunch with the coconut topping.  The jam is just the right level of sweetness and the base is not too thick.

Crunchy coconut topping on a sweet raspberry layer bar

I don’t have a square tin here, as with most other things my square tins are in storage, but it bakes perfectly in a 9 inch round cake tin.  Which is why my pictures are of slices and not bars.

It is just perfect for coming back home to a slice after playing in the snow for an hour with Bob.  Especially when the snow is starting to melt and you end up with snow in your boots, pockets, down your neck and up your sleeves…  Fun times!

Allan and I played “fetch”.  Allan threw the ball for Bob to chase and then look at, leaving me to fetch it and start all over again.  Bob seems to be of the firm opinion that “if you want the ball, then stop throwing it away!”.

Very smart puppy!

Raspberry Bars

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 2 eggs
• 1 tablespoon milk
• 1/2 cup raspberry jam
• 2/3 cup white sugar
• 1/4 cup butter
• 2 cups shredded coconut
• 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (180 degrees C). Grease an 8 inch square baking pan.

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 until 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 until topping is lightly browned, about 30 minutes.

Cool completely. Cut into bars.

Golden topping