DELICIOUS RASPBERRY OATMEAL COOKIE BARS
One of my favorite cookie bar recipes.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
OAT, COCONUT AND RASPBERRY BARS
Make and share this Oat, Coconut and Raspberry Bars recipe from Food.com.
Provided by Boomette
Categories Bar Cookie
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 139.8, Fat 6.2, SaturatedFat 4.2, Cholesterol 7.6, Sodium 66.8, Carbohydrate 19.5, Fiber 1.9, Sugar 8, Protein 2.4
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
OATMEAL COCONUT RASPBERRY BARS
I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.
Provided by veruca salt
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
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.
More about "oat coconut and raspberry bars recipes"
RASPBERRY COCONUT OATMEAL BARS – 5 BOYS BAKER
From 5boysbaker.com
5/5 (2)Estimated Reading Time 3 minsCategory Brownies & BarsTotal Time 40 mins
- Spread 1/2 cup of the coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
- Blend together flour, baking powder, salt, brown sugar and butter in a mixer or food processor. Mix until well blended and and stir in the oatmeal and toasted coconut.
- Press 2/3 of this mixture into the bottom of a greased 9×9 baking dish. Spread raspberry jam evenly over the top. Drizzle about 1/2 the can of sweetened condensed milk over the jam. Spread the remaining crumb mixture evenly on top and then sprinkle with the remaining 1/2 cup of coconut, finally drizzle the remaining 1/2 can of sweetened condensed milk on top.
RASPBERRY COCONUT OAT BARS | BAKE OR BREAK
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- Spread the coconut on a baking sheet. Toast 2-3 minutes. Remove from the oven and allow to cool.
- Using an electric mixer on low speed, mix the flour, brown sugar, granulated sugar, and salt until combined. Add the butter and continue mixing until the dough begins to come together. Mix in the coconut and oats.
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