OATMEAL COCONUT RASPBERRY BARS

Ingredients

• 1 1/2 cups (360 ml) sweetened flaked coconut
• 1 1/4 cups (300 ml) all-purpose flour
• 3/4 cup (180 ml) packed light brown sugar
• 1/4 cup (60 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) salt
• 1 1/2 sticks (3/4 cup (960 ml)) cold unsalted butter, cut into pieces
• 1 1/2 cups (360 ml) old-fashioned oats
• 3/4 cup (180 ml) seedless raspberry jam

Method

1. Preheat the oven to 375°F (190°C).
2. Spread 3/4 cup (180 ml) coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes, then cool.
3. Blend together the flour, sugars, and salt in a food processor, then add the butter and blend until a dough begins to form. Transfer to a bowl and knead in the oats and toasted coconut until well combined.
4. Reserve 3/4 cup (180 ml) dough, then press the remainder evenly into the bottom of a buttered 13- by 9-inch (23 cm) metal baking pan and spread the jam over it. Crumble the reserved dough evenly over the jam, then sprinkle with the remaining 3/4 cup (untoasted) coconut.
5. Bake in the middle of the oven until golden, 20 to 25 minutes, then cool completely in the pan on a rack. Loosen from the sides of the pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
6. Cut into 24 bars.