Description
Bright and chewy bars combining sweet raspberries and toasted coconut for a perfect treat.
Ingredients
- 1 cup gluten-free flour
- 1/2 cup unsweetened shredded coconut
- 1 cup fresh raspberries
- 1/2 cup butter, melted
- 1 cup sweetened condensed milk
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan and optionally line it with parchment paper.
- In a medium bowl, combine gluten-free flour, shredded coconut, melted butter, brown sugar, and salt. Mix until it holds together.
- Press the mixture evenly into the bottom of the prepared pan.
- Pour sweetened condensed milk over the crust.
- Stir vanilla into the condensed milk and gently fold in raspberries.
- Bake for 25–30 minutes until edges are golden brown and center is set.
- Allow to cool, then cut into squares and store in an airtight container.
Notes
Use room-temperature butter for better mixing and press the crust firmly to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 225
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry bars, coconut bars, gluten-free dessert, chewy bars, easy dessert