Ingredients
Crust:
- ½ cup brown sugar
- ⅔ cup butter softened
- ½ teaspoon baking powder
- 2 cups flour
- ¼ teaspoon salt
Center:
- ¾ cup raspberry jam
Topping:
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cups shredded unsweetened coconut
- ½ cup chopped pecans
- ¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- Grease an 8x8 inch baking dish. Set aside.
Crust:
- In a large bowl stir together the flour, brown sugar, salt and baking powder.
- Work in the butter until coarse crumbs form.
- Press into the bottom of the prepared baking dish.
Center:
- Spread the jam evenly all over the crust.
Topping:
- In a large bowl, whisk the eggs.
- Stir in the brown sugar and vanilla.
- Add the coconut, pecans, flour, baking powder and salt and stir until evenly mixed.
- Spread topping on top of the jam.
- Bake for 40 minutes until the top browns.
- Cool completely before cutting.
Video
Notes
*Bars cut best if you refrigerate them for a couple of hours before cutting.
Nutrition
Serving: 1Bar | Calories: 459kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 54mg | Sodium: 217mg | Potassium: 204mg | Fiber: 3g | Sugar: 38g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg