These are another bar that I love making around Christmas time, as it’s not the typical peanuts and chocolate combinaison! Don’t get me wrong, I loooove peanut butter and chocolate! But it is nice to have variations like this one.
From Jean Pare’s “150 Delicious Squares.”
1 1/4 cups flour
1/2 cup butter
1/4 cup sugar
Mix in a bowl until it reaches a crumbly state. Press in a greased 9×9″ pan.*
1 cup raspberry jam
Carefully spread jam on top of first layer, by dropping it by the teaspoon.
1 cup sugar
2 cups coconut
1 tsp vanilla
1/2 tsp baking powder
1 Tbsp flour
Beat eggs until they foam. Add sugar, coconut, vanilla, baking powder and flour. Mix well. Spread on top of layer of raspberry jam. Bake at 350F for at least 40 minutes until the top surface is medium brown. Cool and cut into 36 squares.
* Tip: Line your dish with foil paper (overlapping the sides) before putting your layers in. Then, once cooled, it is easy to lift the entire square of bars out and cuts much easier than trying to cut and lift each little square out of the dish.