Pat's Coconut Raspberry Bars are Creamy and Crumbly

Pat Souza baked very gooey and creamy coconut raspberry bars recently for her friends at the .

For them, she needed:

• 1 egg
• 3/4 a stick of butter, softened
• 1 cup sugar
• 1/2 teaspoon of vanilla extract
• 2 cups of all purpose flour
• 1/4 teaspoon of bakin powder
• 1 and 1/4 cup of coconuts
• Another 3/4 cup of coconuts
• 1/2 chopped nuts
• 1 12-ounce jar of seedless raspberry preserves
• 1 cup of white chocolate chips

First, in a mixing bowl, Pat said to cream the butter and sugar. Then in another bowl, beat in the egg and vanilla extract and combine with the flour and baking powder gradually. Next, she said to add that to the cream mixture, which should be crumbly.

Add in the 1 and 1/4 cup of coconuts and 1/2 cup of chopped nuts.

Then, Pat said to press three-quarters of the dough mixture into a grease 13-inch by 9-inch pan and spread the raspberry preserves all over it. Sprinkle in the chocolate chips and remaining 3/4-cup of coconut. She said to crumble the remaining dough over the top and press lightly.

Bake at 350 degrees for 30 to 35 minutes, then let it cool on a rack and cut into squares. Pat said it should yield between 24 and 35 bars.

Enjoy!