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Royal Raspberry Bars

James Carrier
Total time 1 hr
Yield Makes 24 bars
Give raspberry bars the royal treatment with merinque topping.

Ingredients

  • 1 1/4 cups rolled oats
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sweetened flaked dried coconut
  • 1/4 cup plus 2/3 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup (3/8 lb.) butter, melted
  • 3/4 cup raspberry jam
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar

Nutrition Information

  • calories 158
  • caloriesfromfat 39 %
  • protein 2 g
  • fat 6.8 g
  • satfat 4.3 g
  • carbohydrate 23 g
  • fiber 0.9 g
  • sodium 124 mg
  • cholesterol 16 mg

How to Make It

  1. In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and the salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9- by 13-inch baking pan.

  2. Bake in a 325° oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

  3. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

  4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.

  5. Note: Nutritional analysis is per bar.