Mazurka Bar

• 1 1/4 cups sifted all purpose flour
• 1/4 teaspoon salt
• 1 cup dark brown sugar
• 1 1/2 stick butter, cut into 1/2 inch pieces
• 1/2 stick butter, melted
• 1/2 cup Shredded coconut
• 3/4 cup rolled oats
• 1/2 generous cup walnuts, chopped medium fine
• 1/2 cup Raspberry Jam, approximate measure

1. 1. Adjust an oven rack one third up from the bottom and preheat oven to 325 degrees
2. 2. Place the flour, salt and sugar in processor. Cut in 1/2 inch butter cubes with pulse mode until mixture resembles coarse meal. Stir in the coconut, oatmeal and walnuts, pulse to blend. Add the 1/4 cup of melted butter, pulse again.
3. 3. Place about half ( 2-3 cups) of the mixture in an unbuttered 8-inch square cake pan. Press evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand, press against the paper to make a smooth, compact layer. Remove wax paper.
4. 4. Spread raspberry jam in an even layer over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling. Recipe says to repeat wax paper thing but I haven't done it.
5. 5. Bake4 for 60 to 70 minutes until the top is barely semi firm to the touch.
6. 6. Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.

flour, salt, brown sugar, butter, butter, coconut, rolled oats, generous, raspberry

Taken from www.epicurious.com/recipes/member/views/mazurka-bar-5a7dd51829a247652ce2bfbc (may not work)