Sunday, November 15, 2009

Royal Raspberry Bars

Apparently, I like to be tortured! Right around this time of year, I start getting emails from MyRecipes Cookie Countdown. Instead of unsubscribing, I open every email and drool!

These bars were particularly drool worthy, and yes, they do taste just as good as they look! Perfect for company - they look extremely festive with the white meringue and red raspberry filling.

Royal Raspberry Bars

Phyllis Ciardo developed her own rich and chewy version of the meringue-topped bars she remembers her mother baking every Christmas.

1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar

In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
Bake crust in a 325° regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely, then use a wide spatula to remove bars from pan.

Yield: Makes 2 dozen bars

CALORIES 158 (39% from fat); FAT 6.8g (sat 4.3g); CHOLESTEROL 16mg; CARBOHYDRATE 23g; SODIUM 124mg; PROTEIN 2g; FIBER 0.9g

Sunset, DECEMBER 2001

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