Raspberry Coconut Bars

• FOR THE SHORTBREAD CRUST:
• 1 cup Butter, At Room Temperature
• 1 cup Sugar
• 1 Egg
• 1/2 teaspoons Vanilla
• 2 cups Flour
• _____
• FOR THE TOPPING:
• 1 cup Raspberry Jam
• 1/4 cups Melted Butter
• 1-1/3 cup Sweetened Coconut (plus A Handful For Sprinkling)
• 2 Eggs Slightly Beaten
• 1 teaspoon Sugar

1. Start by making the shortbread crust. Cream together 1 cup butter and 1 cup sugar until fluffy.
2. Add 1 egg, vanilla and flour and blend well.
3. Pat the mixture into a well greased 9 x 13 x 2 inch baking pan.
4. Slather raspberry jam over the shortbread crust.
5. Mix together the melted butter, coconut, 2 eggs and tsp of sugar.
6. Spread this evenly over the layer of jam.
7. Sprinkle a generous handful of coconut over the top.
8. Bake at 350 for 25-30 minutes.
9. Cool in pan and then cut into bars.

shortbread, butter, sugar, egg, vanilla, flour, raspberry, ubc, coconut, eggs, sugar

Taken from tastykitchen.com/recipes/desserts/raspberry-coconut-bars/ (may not work)