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Raspberry bars with Peacan & coconut- 8/29/10

This is such an easy and fast dessert to make!  These bars are impossible to eat just one, trust me on this.  Once you have a bite you will not be able to help yourself without another helping.   Cut the bars bigger so you can say, "it was good but I only ate two".  Try to make these bars and you will not be disappointed. 

The shredded coconut also added a lot of flavor and they are a bit crunchy so it is all good.

Close look at the bars.

The bars are also great for breakfast with a hot cup of coffee

 

Preparation work..

3/4 cup softened butter

1/2 cup sugar

1 3/4 cup flour

1/2 cup chopped pecans

1/4 teaspoon almond extract

1/4 teaspoon salt

8 ounces seedless raspberry preserves

1/2 cup sweetened flaked coconut

Yield: 30 squares

Put the softened butter and sugar in a large bowl.

 

Beat together the butter and sugar at medium speed 

Add the flour and keep mixing... 

Add the chopped pecans, almond extract, and salt.

Keep mixing until the flour mixture resembles coarse crumbs.

Reserve 1 cup of the flour mixture and put aside.

Pour the flour mixture on an ungreased baking dish.

Press the flour mixture down with your hand to make a crust.

Spread  the raspberry preserved over the crust.

Use a spatula to spread the raspberry preserve.  Make to spread it evenly over the crust

Sprinkle the reserved flour mixture that you have put aside over the raspberry preserves  .

Sprinkle the coconut over the top.

Pre-heat the oven at 350 degrees and bake for 20 to 25 minutes until the topping is golden. 

Freshly out of the oven.  Let it cool down and cut into squares.

Filed as: Cake/cookies

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