Oatmeal coconut raspberry bars from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on February 02, 2021

    I made 1/2 recipe in an 8"x8" pan to use up some less-than-great (texture-wise) seedless raspberry jam. These were great! The layer of jam seemed awfully thin, but the flavor was there.

  • Jviney on April 28, 2019

    The recipe notes say that these ship well, and I sent a box across the border to Canada, and one to friends in a neighboring state...everybody loved them and said they arrived in great condition.

  • hillsboroks on July 08, 2016

    These are absolutely addictive! I have been wanting to give this recipe a go and today was my chance to try it. I used a jar of last year's raspberry jelly that I wanted to use up. Combined with the coconut and oatmeal the raspberry flavor is heavenly. The bars turned out a bit chewy yet with a fair amount of crunch. I will be making these on a regular basis.

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