Raspberry Pie Dream Bars.
My new favourite.
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Raspberry Dream Bars. There are some great recipes out there, I like this one from Now You’re Cooking.
Other Holiday Dessert ideas we have for you are my Easy Rugelach Cookie Recipe. A sweet pastry dough with cinnamon, brown sugar and apricot jam!
Sweet and crunchy, the raspberry filling in these Raspberry Pie Dream Bars gives a burst of red Christmassy sweetness in every bite.
The classic recipe cookie bar base is a combination of sweet pastry and a bit of shortbread I think. I was feeling adventurous today and decided to make a shortbread cookie base. What do you think?
And the topping?
A rich and dreamy blend of coconut, walnuts and sugar. Oh and jam. Yummy raspberry jam. You will need a Wilton 13 X 9 pan to make this recipe. I’ve linked this one at Amazon from Wilton. I like it because it’s inexpensive and also it has a plastic cover.
1 1/4 c. sugar
4 c. flour
1 1/2 c. flaked coconut
1 tsp. sugar
A Delicious Classic Dessert that combines a shortbread cookie base, sweet raspberry filling and a crunchy, nutty topping. Makes 24 squares.
- 2 c. butter, softened
- 1 1/4 c. sugar
- 4 c. flour
- 3/4 c. jam, raspberry
- 1/4 c. butter, melted
- 1 1/2 c. flaked coconut
- 1 cup chopped walnuts
- 2 eggs
- 1 tsp. sugar
- Line your pan with parchment paper or tin foil. If using tin foil, make sure you grease it with butter or shortening.
- Make the cookie base and press it into the bottom of the pan.
- Spread your favourite raspberry jam on top. But make sure it isn't too thick, or the bars won't set.
- In a medium sized bowl, mix up the topping ingredients and spread evenly over the jam carefully, and keep the layers separate as much as you can.
- Bake in a 350 degree oven for about 25 to 30 minutes depending on your oven.
- Let the bars cool before taking them out of the pan.
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