Coconut Raspberry Crumble Bars Recipe

The easiest Coconut Raspberry Crumble Bars made with raspberry preserves, shredded coconut, white chocolate, and layers of buttery cookie dough. They are melt in your mouth delicious!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings bars

Calories 201kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

2 cups all-purpose flour , spooned and leveled
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter , at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups unsweetened flaked coconut (divided)
¾ cup white chocolate chips (divided)
1 jar (12 oz) raspberry preserves

Instructions

Pre-heat oven to 350°. Grease a 13x9 baking dish or line with parchcment paper for easy removal later. Set aside.
Combine flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, use an eletric mixer to cream the butter and sugar until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until combined. Gradually add the flour mixture until just combined (don't overmix here). Your dough will be thick.
Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in.
Divide the dough and press roughly ¾ of the dough into the bottom of the 9x13 pan- this doesn't have to be exact and your layer will seem thin (saving the ¼ left of dough for the top). Spread the entire jar of raspberry preserves over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Use your hands to crumble the dough over the top. Gently press it down into the raspberry preserves.
Bake at 350° for 30-35 minutes, or until lightly golden brown on top. Cool on a wire rack until completly cooled and use a sharp knife to cut into squares.

Notes

Don't overmix the dough, this will give you dense bars instead of light and crumbly!
You don't necessarily need an electric mixer if you don't have one. Everything can be done by hand with a little extra elbow grease!
If you would prefer your bars to be less sweet, put in fewer white chocolate chips (or leave them out completely).
Don't overthink splitting the dough up, it doesn't have to be perfect! when you sprinkle the remaining dough on top, you don't have to cover everything- you want to be able to see the raspberry peeking through.
Make sure you don't let your bars overcook, you can watch the top to see when the cookie dough and flaked coconut have turned lightly golden brown.
Allow the bars to cool completely before cutting to avoid them falling apart.
Cut the bars smaller or bigger depending on how many servings you would like.

Nutrition