Publisher Photo
Publisher Photo
Black raspberries are a rare treat. Their flavor is sweeter than raspberries and more intense than blackberries. Black raspberries and black raspberry preserves can be hard to find if you don't live in a region where they're common. These bars also taste divine with apricot jam or fruit preserves of your choice. —Penny Carey, Oxford, Indiana
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-1/2 cups flaked coconut
  • 2/3 cup chopped walnuts
  • 1 jar (10 ounces) seedless black raspberry preserves

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts.
Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top.
Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars. Yield: 3 dozen.
Originally published as Black Raspberry Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p151

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-1/2 cups flaked coconut
  • 2/3 cup chopped walnuts
  • 1 jar (10 ounces) seedless black raspberry preserves
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts.
  2. Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top.
  3. Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars. Yield: 3 dozen.
Originally published as Black Raspberry Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p151

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