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Oatmeal Coconut Raspberry Bars

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A dessert that can also double as breakfast!

Ingredients

  • 1-½ cup Sweetened Coconut Flakes
  • 1-¼ cup Unbleached All-purpose Flour
  • ½ cups Light Brown Sugar
  • ½ teaspoons Kosher Salt
  • 1-½ stick Unsalted Butter, Chilled
  • 1-½ cup Old Fashioned Oats (not Quick Oats)
  • 10 ounces, weight Seedless Raspberry Jam
  • ½ pints Fresh Raspberries
  • ½ whole Lemon, Zested
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • ½ cups Powdered Sugar
  • ¼ cups Whole Milk

Preparation

Preheat your oven to 350 degrees F.

Spread out 3/4 cup of the sweetened coconut onto a small un-greased cookie sheet. Place in the center of the preheated oven and toast for 6-8 minutes, tossing it every 2 minutes. Watch carefully. Remove and let cool.

In a large bowl combine the flour, brown sugar and salt. Mix and then cut in the cold butter with a pastry blender. Then add the oats and toasted coconut. With your hands, blend together until large clumps form. Place mixture in a parchment paper lined 13×9 pan (make sure some of the paper hangs over the ends – you’ll use it as a handle to remove the bars). Press down with fingers. Refrigerate until ready to use.

In a small pan over medium-low heat, add jam, raspberries and lemon zest. Mash the berries with a fork and stir. Heat just until the jam mixture is thinned out. Remove pan from the heat.

In a large mixing bowl add in the cream cheese and powdered sugar, mix until combined and slowly add the whole milk. Mix on medium speed until creamy.

Spread the raspberry mixture over the oatmeal and coconut crust. Then spread on the cream cheese mixture, and sprinkle with remaining coconut.

Place in the 350 degree oven and bake for 25-30 minutes, rotating the pan half way through. Let cool completely. Remove the bars using the parchment paper as handles, cut into bars and serve.

2 Comments

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Laurie - Simply Scratch on 5.6.2012

It’s okay for the raspberry to mix in with the cream cheese! It happens to me and it all tastes the same :) Click on the related blog link for more details and step by step.

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luvmychaos on 5.4.2012

So am making these now..is the cream cheese mixture supposed to be thick&goopy or runny&easily spreadable? I kind of dropped it in gobs&”tried” to spread but the raspberry mixture mixed in with it as I tried to spread. Next time I make it I might put the cream cheese mixture first since it would be easier to smooth that directly over crust then spread the raspberry mixture over that?

One Review

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luvmychaos on 5.9.2012

These were really good! Especially super cold from the fridge! I think it might be easier to do the cream cheese layer first as it was a little tricky spreading over the slippery raspberry mixture. The coconut/oat crust was delish,I think I’d make some tweaks next time I make them-maybe to add some more crunch!

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