Description
Delight in these Coconut Raspberry Crumble Bars, a delectable combination of buttery crumbly dough, tart raspberry preserves, toasted coconut, and sweet white chocolate chips. Perfect for dessert or a sweet snack, these bars boast a perfect balance of textures and flavors baked to golden perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- ¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla paste
Mix-ins and Toppings
- 2 cups unsweetened flaked coconut (divided)
- ¾ cup white chocolate chips (divided)
- 1 jar (12 oz) raspberry preserves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish or line it with parchment paper to ensure easy removal of the bars after baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Mix well and set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 1 to 2 minutes. This step is crucial for tender bars.
- Add Egg and Vanilla: Beat in the large egg and vanilla paste into the creamed butter and sugar until fully incorporated.
- Combine with Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender crumb. The dough will be quite thick.
- Add Coconut and White Chocolate: Fold in 1¼ cups of the unsweetened flaked coconut and ½ cup of the white chocolate chips using a rubber spatula, evenly distributing them into the dough.
- Form Bottom Layer: Divide the dough, pressing roughly three-quarters into the bottom of the prepared baking pan. This layer might seem thin but it will provide a sturdy crust.
- Add Raspberry Filling and Toppings: Spread the entire jar of raspberry preserves evenly over the bottom dough layer. Then, sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips over the raspberry layer.
- Add Crumble Top: Crumble the remaining quarter of the dough over the raspberry preserves and toppings. Use your hands to gently press the crumbled dough into the preserves ensuring it adheres but still remains crumbly and uneven.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is lightly golden brown.
- Cool and Serve: Remove from the oven and cool on a wire rack completely before cutting into 24 squares with a sharp knife. This allows the bars to set for easy slicing.
Notes
- For easier removal, lining the baking dish with parchment paper is highly recommended.
- The dough will be thick, so don’t be alarmed if it seems stiff; this is necessary for the crumbly texture.
- Ensure the bars cool fully before cutting to prevent them from falling apart.
- You can substitute raspberry preserves with other fruit jams like strawberry or apricot for variation.
- Storing the bars in an airtight container at room temperature will keep them fresh for up to 3 days; refrigerate for longer storage.
