Oat Coconut And Raspberry Bars Food

RASPBERRY COCONUT BARS

Steps:

• Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
• Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
• Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• 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.

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
• Blend together flour, sugars, and salt in a 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 combined well.
• Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
• Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
• Cut into 24 bars.

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY COCONUT BARS

Steps:

• Preheat oven to 375°F.
• Beat butter, brown sugar and sugar together until fluffy.
• Add Flour, 1 cup coconut and oatmeal; mix together.
• Set aside 1 cup of dough.
• Press remaining dough evenly over the bottom of a 9x13-inch pan.
• Spread raspberry over the dough.
• Crumble remaining dough over raspberry. Sprinkle 1 cup coconut over the dough.
• Bake for 25 minutes.
• Remove from the oven and allow to cool completely.
• Cut into squares and serve.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY OAT TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
• In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
• Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.

OAT, COCONUT AND RASPBERRY BARS

Steps:

• Spread 1/2 cup of coconut on a small baking sheet (reserve remaining coconut for the garnish). Cook in a preheated oven of 375 F for about 5 minutes or until coconut is golden (stir at mid-cooking). Let cool.
• In a bowl, mix flour, brown sugar and salt. Add butter, and with a pastry knife or 2 knives, mix until the mixture looks like rough crumbs. Add oats and toasted coconut and stir well.
• Set aside 1/3 cup of the oat mixture. Press remaining oats in a cake pan of 9 inches in the side (that has parchment paper or is greased). Spread the raspberry preserve, then sprinkle with the oats you set aside and remaining coconut.
• Cook in the center of a preheated oven of 375 F for about 15 minutes or until the top is golden. Put the pan on a rack and let cool. Cut in 16 bars. (You can prepare these bars in advance and put them side by side in an hermetic container, taking care to separate each range with parchment paper. They will be good up to 3 days at room temperature or up to 2 weeks in the freezer, wrapped with plastic wrap and foil paper.).