Raspberry Streusel Bars Draft

Name: Raspberry Streusel Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 7 oz cold butter (cut into small cubes); 2⅓ cups all-purpose flour (Israeli 2 cups + 2 tbsp); ¾ cup sugar (3/4 cup); ¾ cup unsweetened shredded coconut (3/4 cup); 1 pinch salt; 1 tsp coconut extract or good vanilla extract; 2 oz white chocolate, coarsely chopped (or white chocolate chips); 1 cup raspberry preserves

Buttery coconut crumb bars with white chocolate and a layer of raspberry preserves, cut into squares and kept in a closed tin.

Prep20 min
Cook40 min
Rest20 min
Total1 hr 20 min
KashrutDairy

What you need

Amount:×1

7 oz cold butter, cut into small cubes
2⅓ cups all-purpose flour, Israeli 2 cups + 2 tbsp
¾ cup sugar, 3/4 cup
¾ cup unsweetened shredded coconut, 3/4 cup
1 pinch salt
1 tsp coconut extract or good vanilla extract
2 oz white chocolate, coarsely chopped, or white chocolate chips
1 cup raspberry preserves

How I make it

Preheat the oven to 340°F (170°C) and line a 9-inch (22 cm) square pan with parchment paper.
In a mixer, blend everything except the white chocolate and the preserves until crumbly.
Add the white chocolate and mix gently, keeping the crumbs loose.
Chill the crumbs in the freezer for about 20 minutes.
Spread about two-thirds of the crumbs in the pan and press them into the bottom.
Spread the preserves over the base and scatter the remaining crumbs on top.
Bake for about 40 minutes, until the crumbs are golden and the base is fully baked.
Let cool and cut into squares.

What I've learned

I keep the bars in a jar or an airtight container.

Source: ChefEf (chefef.com)