Raspberry Coconut Crumble Bars

Life has finally started to slow-down, to the point where I can bake during the day for FUN and not because ‘I have to,’ {for someone or some special occasion}. I wanted to find a recipe that was quick and easy enough for the kids to help out, so we could have fun baking together, and to find a new go-to recipe that the entire family would LOVE, that wasn’t chocolate chip cookies–{boring!} My husband is REALLY difficult to please when it comes to desserts–he’d take a cheese-plate over a cupcake any day– but the one thing he does go crazy for is a crumble, so I decided to make these raspberry coconut crumble bars.

Whenever I have made crumbles in the past, he has always requested EXTRA crumble {of course, it’s the best part, who wouldn’t?} So, when I came across these bars, with a crumble base AND topping, I knew there’d be no complaints! The kids and I made some for after dinner, but my husband and his friend came home from work, and ate 3/4 of the entire batch before I could even get dinner on the table, and they didn’t stop raving about them! The kids loved them too–so I am happy to say I have found a new family, {and friend} favorite, that I will definitely be making for fun, and any special occasion that comes up when life gets busy again! I hope you guys love these as much as we do!

Ingredients: {recipe adapted from tasteofhome}
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
2 cups all purpose flour
1/4 tsp baking powder
1 1/4 cups + 1/4 cup flaked unsweetened coconut, divided
1/2 cup chopped pecans
12 oz. home-made raspberry jam/preserves
1 cup white chocolate chips

Directions:
Preheat the oven to 350deg F. Grease a 9×13 baking pan, and set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla, then add the flour and baking powder and mix well until combined. Stir in 1-1/4 cups coconut and the chopped pecans.

Press 3/4 of the mixture onto the bottom of the prepared baking pan. Spread the home-made raspberry jam to cover. Sprinkle with chocolate chips and remaining coconut, then crumble the remaining crumble mixture evenly over the top.

Bake for 30-35 minutes until golden brown, and cut into bars or squares.
dwhibars1<3 Sarah