The fact that there are 4 tiny jammy squares sitting in my fridge means that I have serious restraint. I made these bars last week on a whim. I was feeling elated that my cards were featured in Uppercase Magazine (a gorgeous publication that I love & admire) and I wanted to celebrate with a little home baking. All that week, I found myself digging into my old favourite, The Gourmet Cookbook, dog-earing the pages until I stumbled upon these bars. Coconut. Oats. Raspberry jam. Oh, and butter. These are rich and sweet and totally satisfying.
Even though I tend to prefer salty over sweet, I can’t resist the pull of these bars. I cut them up teeny-tiny despite protests from my husband who felt a larger square would have been a whole lot better. I’ll leave the sizing up to you.
I also slightly reduced the sugar from the original recipe, but I think I’d reduce even further next time by cutting out the white sugar entirely and cutting the brown sugar to 1/2 a cup. Or use a jam with less sugar. Served alongside tea, these are wonderful and I’d be lying if I said eating one (or two) at 9am with my morning coffee never happened.
oatmeal coconut raspberry bars
(adapted from The Gourmet Cookbook)
1 1/2 c unsweetened coconut ribbons (shredded unsweetened coconut is fine too)
1 1/4 c all-purpose flour
3/4 c unpacked light brown sugar
2 T granulated sugar
1/2 t kosher salt
3/4 c cold unsalted butter, cut into pieces
1 1/2 c old-fashioned oats
3/4 – 1 c raspberry jam
Preheat oven to 375°F. Line 9×13″ pan with lightly buttered parchment paper.
Spread coconut evenly on a baking sheet and toast in middle of oven, keeping watch so it doesn’t burn & stirring once, until lightly golden, about 6 minutes, then cool.
Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Dump the butter mixture into a large bowl, stir in oats and 3/4 cup of the coconut and knead until combined.
Set aside 3/4 cup dough to use as a topping. Press the remainder evenly into bottom of the prepared baking pan and evenly spread jam over it. Crumble reserved dough evenly over jam and then sprinkle with remaining 3/4 cup of the toasted coconut.
Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Lift out the bar onto a cutting board and cut into squares. I like 1″x1″ squares since these bars are sweet, but my husband thought each square needed to be much, much larger. Store in a covered container in the fridge.