Raspberry Pie Dream Bars.
My new favourite.
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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 Wilton 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
A Delicious Classic Dessert that combines a shortbread cookie base, sweet raspberry filling and a crunchy, nutty topping. Makes 24 squares.
- 2 c. butter softened
- 1 1/4 c. sugar
- 4 c. flour
- 3/4 c. jam raspberry
- 1/4 c. butter melted
- 1 1/2 c. flaked coconut
- 1 cup chopped walnuts
- 2 eggs
- 1 tsp. sugar
Line your pan with parchment paper or tin foil. If using tin foil, make sure you grease it with butter or shortening.
Make the cookie base and press it into the bottom of the pan.
Spread your favourite raspberry jam on top. But make sure it isn't too thick, or the bars won't set.
In a medium sized bowl, mix up the topping ingredients and spread evenly over the jam carefully, and keep the layers separate as much as you can.
Bake in a 350 degree oven for about 25 to 30 minutes depending on your oven.
Let the bars cool before taking them out of the pan.