Friday, July 10, 2009

Raspberry Jam Bars with Macaroon Topping

WOW. These were great! Super quick, but oh so delicious! I had multiple people say they thought this was the best thing I've ever made...I was shocked because they were just so incredibly easy to make. They are perfect for a work function the next day as they are easy to transport and most people love macaroons. There are those occasional people that do not enjoy coconut...that is when you make them try these and they raise an eye brow. The bar factor makes them less like a macaroon, but because there is coconut on the top it has a slight flavor.

FYI - the recipe below is the actual recipe, however I only used 1/2 the butter, low-fat graham crackers, and no-sugar jam to create a healthier dessert. Enjoy!!!

Raspberry Jam Bars with Macaroon Topping
from Metropolitan Market's Magazine

15 full graham crackers, slightly broken apart
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp salt
1 stick cold butter, cut into chunks
2 large eggs
Zest of one large lemon

1 1/3 cups raspberry jam

1 stick butter, softened
1 cup sugar
2 large eggs
14 oz package of sweetened coconut, about 5 cups

1. Preheat the oven to 350* F. Line a 17 by 12 inch metal baking sheet with parchment paper

2. For the crust: finely grind the graham crackers in a food processor. Add the flour, sugar, and salt, and pulse until thoroughly blended. Drop int he chunks of butter and pulse until the butter is cut evenly into the graham cracker mix. Add the eggs and lemon zest and pulse until just blended. Spread it evenly out onto the parchment paper and then initially with your fingers, and then a spoon press evenly around the entire sheet.

3. Gently spread the jamo over the crust.

4. For the topping: using an electric mixer, beat the butter briefly at medium speed. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beatign well with each addition. Turn the mixer to low, add the coconut, and stir until just combined.

5. Drop the coconut mixture by small spoonfuls over the jam, covering it as best you can.

6. Bake for 20 - 30 minutes or until the topping turns golden brown. Once cooled, chill the bars until cold, about 1 hour, and cut into inch squares.

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