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James Carrier Photo by: James Carrier

Royal Raspberry Bars

Give raspberry bars the royal treatment with merinque topping.

Sunset NOVEMBER 2003

  • Yield: Makes 24 bars
  • Total:1 Hour


  • 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


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.

Note: Nutritional analysis is per bar.

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

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Royal Raspberry Bars recipe