Raspberry Bars
  1. Preheat oven to 350°F. Make Tea Cookie Dough, but add an additional confectioners' sugar to butter mixture. Once sugar and butter are blended, beat egg. Spread ¾ of batter (reserve the rest) in an 8-inch-square baking pan, then top with raspberry preserves. Stir unsweetened coconut into reserved batter, then drop batter in small dollops atop preserves. Bake until a toothpick inserted into center tests clean, 45 to 50 minutes.

  2. Cool in pan, then drizzle with melted white chocolate. Once chocolate sets, cut into bars.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 45m

Loading...