Side Pannel
Blackberry Bliss Bars
Blackberry Bliss Bars
- Recipe Submitted by maryjosh on 01/21/2019
Ingredients List
- 1¼ cups all-purpose flour
- 12 tablespoons cold butter, cut into ½-inch pieces
- ⅔ cup dark brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup sweetened shredded coconut, toasted (see note)
- ½ cup old-fashioned oats
- 1¼ cups seedless blackberry jam
- ¾ cup milk chocolate chips
- ¾ cup semisweet chocolate chips
- ¾ cup white chocolate chips
- ¼ cup toffee bits
Directions
Preheat oven to 350 degrees. Line a 9 x 13 pan with foil and spray lightly.
In the bowl of a food processor, pulse flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.) Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let crust cool in pan on wire rack for 10 minutes.
Carefully spread jam over warm crust. Sprinkle jam with milk, semisweet and white chocolate chips then toffee bits. Evenly sprinkle reserved flour-coconut mixture over top.
Bake until bubbly and top is golden brown, 18 to 22 minutes.
Let bars cool completely in pan on wire rack, about 1 hour. Using foil remove bars from pan. Cut into bars.
In the bowl of a food processor, pulse flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.) Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let crust cool in pan on wire rack for 10 minutes.
Carefully spread jam over warm crust. Sprinkle jam with milk, semisweet and white chocolate chips then toffee bits. Evenly sprinkle reserved flour-coconut mixture over top.
Bake until bubbly and top is golden brown, 18 to 22 minutes.
Let bars cool completely in pan on wire rack, about 1 hour. Using foil remove bars from pan. Cut into bars.
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