Royal Raspberry Bars

James Carrier

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

Yield: Makes 2 dozen bars
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 39%
  • Protein: 2g
  • Fat: 6.8g
  • Saturated fat: 4.3g
  • Carbohydrate: 23g
  • Fiber: 0.9g
  • Sodium: 124mg
  • Cholesterol: 16mg

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

Preparation

  1. 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. 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. 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. 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.
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