Raspberry Macaroon Bars
- 1 pkg. (18 oz.) refrigerated sliceable sugar cookies
- 1/3 cup butter or margarine
- 1 pkg. (10 oz.) JET-PUFFED Marshmallows
- 1 pkg. (10 oz.) BAKER'S ANGEL FLAKE Coconut, toasted
- 1/2 cup seedless raspberry jam
- Preheat oven to 350F.
- Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan.
- Bake 16 to 18 min.
- or until golden brown.
- Melt butter in large saucepan on low heat.
- Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently.
- Remove from heat; stir in coconut.
- Spread jam onto crust.
- Top evenly with coconut mixture; press into jam using spoon or spatula.
- Cool completely.
- Cut into 32 bars.
- Store in airtight container at room temperature.
sugar cookies, butter, jetpuffed, s angel, seedless raspberry jam
Taken from www.kraftrecipes.com/recipes/raspberry-macaroon-bars-57403.aspx (may not work)