Oatmeal Coconut Fruit Bars

Yields: 24 bars | 3.5 pts per bar


Shown with rhubarb butter	Shown with blueberry preserves

My rating:

These bars are outstanding! You can use any flavor jam you'd like - So far I've tried rhubarb, apple, and blueberry, and all of them were sensational!!! The original recipe from "Gourmet" was actually called "Oatmeal Coconut Raspberry Bars."

Ingredients:

1½ cups sweetened flaked coconut (separated)
1¼ cups all-purpose flour
¾ cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon salt
¾ cup reduced-fat butter (salted or unsalted)
1½ cups old-fashioned oats
¾ cup seedless jam (The original recipe calls for raspberry. I've tried both rhubarb and blueberry and both were GREAT!)
A 13x9 metal baking pan (do not use glass) *

* Glass heats differently than metal and using glass may cause your bars to be very soft and fall apart.

Directions:

Preheat oven to 375°F.

Spread ¾ cup of the coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.

Stir together flour, sugars, and salt in a large bowl. Then add butter and knead until a dough begins to form. Knead in oats and toasted coconut until combined well.

Set aside ¾ cup dough, and press the rest evenly into bottom of a buttered 13x9 metal baking pan (do not use glass). Spread jam over it, and then crumble reserved dough evenly over jam. Sprinkle with remaining ¾ cup (untoasted) coconut.

Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.

Cut into 24 bars.

Cook's note: Bars can be made 3 days ahead and kept in an airtight container at room temperature.

Nutritional Info: (per serving) 165 calories, 6.5 g. fat, 1.2 g. fiber

Web Source: Epicurious.com
Original Source: Gourmet, February 2002