ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Royal Raspberry Bars

James Carrier

Yield Makes 2 dozen bars
Think outside the cookie jar and try these chewy bars that are filled with raspberry jam and topped with fluffy meringue.

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 or margarine, 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 salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.

  2. Bake crust in a 325° regular or convection 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 a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip 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, then use a wide spatula to remove bars from pan.

  5. Nutritinal analysis per bar.