Raspberry Pie Dream Bars.
My new favourite.
Sweet and crunchy, the raspberry filling in these Raspberry Pie Dream Bars gives a burst of red Christmassy sweetness in every bite.
The classic recipe cookie bar base is a combination of sweet pastry and a bit of shortbread I think. I was feeling adventurous today and decided to make a shortbread cookie base. What do you think?
And the topping?
A rich and dreamy blend of coconut, walnuts and sugar. Oh and jam. Yummy raspberry jam. You will need a 13 X 9 pan to make this recipe. I’ve linked this one at Amazon from Wilton. I like it because it’s inexpensive and also it has a plastic cover.
1 1/4 c. sugar
4 c. flour
1 1/2 c. flaked coconut
1 tsp. sugar
Preheat oven to 350 degrees.In large mixer bowl, cream butter and sugar until light and fluffy. Sift in flour and mix. Pat in 13 x 9 pan.
Spread jam evenly over top. (More jam can be used than 2/3 cup. *I have used too much jam in the past and ended up with a soggy mess that wouldn’t cut into nicely shaped bars. I start with the minimum amount and spread from there. It’s really the topping that you want lots of!)
In small bowl combine topping ingredients, carefully spread over jam.
Bake 20-25 minutes.
Cool, cut into pie bars.
Cut down the centre of the pan length wise.
Next cut two inch rectangles. Cut the rectangle from the bottom left corner to the top right corner to make a pie shape.
These Raspberry Pie Dream Bars freeze really well, so double your batch and make enough to last through the holidays or give as a hostess gift!