Sarah's Nutty Coconut Jam Bars
Elevate your dessert game with Sarah’s Nutty Coconut Jam Bars, a heavenly blend of flavors and textures that will delight any crowd! This easy-to-make treat features a buttery shortbread crust as its base, topped with a luscious layer of fruity jam, and finished with a golden, chewy topping of shredded coconut, crunchy mixed nuts, and brown sugar. Perfectly balanced with sweet and nutty notes, these bars are baked to perfection in just 30 minutes, making them an ideal choice for quick desserts, tea-time indulgences, or potluck gatherings. Whether you prefer raspberry, strawberry, or apricot jam, this versatile recipe brings a tropical twist to your favorite fruit preserves. Ready in under an hour, these bars are as beautiful as they are delicious—perfect for satisfying your sweet tooth or impressing guests with minimal effort.
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Ingredients
- 115 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 0.25 teaspoons salt
- 200 grams jam or fruit preserves (raspberry, strawberry, or apricot)
- 100 grams shredded sweetened coconut
- 75 grams chopped mixed nuts (e.g., almonds, pecans, or walnuts)
- 50 grams brown sugar
- 1 large egg
Directions
Step 1
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
Step 3
Add the all-purpose flour and salt to the butter mixture. Mix until the dough starts to come together. It will be crumbly but should hold when pressed.
Step 4
Press the dough evenly into the bottom of the prepared baking pan, creating an even base layer. Bake for 10 minutes, then remove from the oven and let cool slightly.
Step 5
While the crust is baking, prepare the topping. In a large bowl, mix the shredded coconut, chopped nuts, and brown sugar. Stir in the egg until the mixture is evenly combined.
Step 6
Spread the jam evenly over the slightly cooled crust, leaving a small border around the edges.
Step 7
Spoon the coconut-nut mixture over the jam layer, spreading it out evenly and pressing down gently to adhere.
Step 8
Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and the edges are bubbling slightly.
Step 9
Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan.
Step 10
Slice into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (851.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3543.6 |
| Total Fat 167.7g | 0% |
| Saturated Fat 85.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 470.6mg | 0% |
| Sodium 816.3mg | 0% |
| Total Carbohydrate 487.6g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 299.4g | |
| Protein 40.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 218.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1066.0mg | 0% |
Source of Calories