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| THE ORIGINAL RASPBERRY COCONUT JAM BARS | |
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I've had this recipe for years, and always misplace it. I've never been able to find the exact same recipe - so once I finally hunted it down, I typed it up and made sure to save it on my computer, print it, and also add it to Cooks.com for anyone else interested in the ORIGINAL Raspberry Jam Bars aka Coconut Jam Bars. This is always a hit, especially around the holidays. Even people who don't like Raspberry or Coconut love them. I get requests from about a dozen different people to make a batch for them every year. Enjoy! CRUST: 1 pkg. yellow cake mix (your favorite) 1/3 cup butter, softened 1 egg FILLING: 1/2 cup red raspberry preserves TOPPING: 1 cup sugar 2 tbsp butter, softened 3 eggs 2 tbsp. all-purpose flour 1/4 tsp. baking powder dash of salt 1 1/2 cups coconut flakes Preheat oven to 350°F. Grease a 15x10-inch jelly roll pan. In a large bowl, combine cake mix, 1/3 cup butter and egg; Mix at low speed until crumbly and press into prepared pan. Bake at 350°F for 10 to 12 minutes (crust will be soft). Cool slightly. Gently spread the preserves over crust. In medium bowl, mix sugar and 2 tablespoons butter. Add eggs; beat 1 minute at medium speed. Stir in flour, baking powder and salt until blended. Fold in coconut flakes. Pour over preserves and gently spread to cover. Return to oven and bake for 15 to 20 minutes more or until light golden brown. Cool completely; cut into bars. Makes about 48 bars. Submitted by: Marjorie Smith | |
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