Oatmeal Coconut Raspberry Bars

READY IN: 45mins
Recipe by veruca salt

I received this recipe from a friend,when I told her I wanted to make something for everyone at work. This was fantastic and a big hit at my job. I will definitely make these again--not only for work (though they keep bugging me for more), but for all occasions.

Top Review by ladyfingers

The food processor is a good idea--it makes quick preparation time of these delicious bars. I used Solo raspberry filling instead of jam. Mine were a little crumbly, so taking them out in one piece (as directed in step #15) was impossible. That didn't matter; the good taste is what counts. Thanks, veruca salt!

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Spread 3/4 cup coconut evenly on a baking sheet.
  3. Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
  4. Blend together flour, sugars, and salt in food processor.
  5. Then add butter and blend until a dough begins to form.
  6. Transfer to a bowl and knead in oats and toasted coconut until well combined.
  7. Reserve 3/4 cup of dough.
  8. Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
  9. Spread jam over it.
  10. Crumble reserved dough evenly over jam.
  11. Sprinkle with remaining 3/4 cup untoasted coconut.
  12. Bake in middle of oven until golden, 20-25 minutes.
  13. Cool completely in pan on a rack.
  14. Loosen from sides of pan with a sharp knife.
  15. Lift out in one piece and transfer to a cutting board.
  16. Cut into 24 bars.
  17. Note: Bars can be made 3 days ahead and kept in an airtight container.

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