Oatmeal Coconut Raspberry Bars

1. 1

   Preheat your oven to 350 degrees F.

2. 2

   Spread out 3/4 cup of the sweetened coconut onto a small un-greased cookie sheet. Place in the center of the preheated oven and toast for 6-8 minutes, tossing it every 2 minutes. Watch carefully. Remove and let cool.

3. 3

   In a large bowl combine the flour, brown sugar and salt. Mix and then cut in the cold butter with a pastry blender. Then add the oats and toasted coconut. With your hands, blend together until large clumps form. Place mixture in a parchment paper lined 13x9 pan (make sure some of the paper hangs over the ends - you'll use it as a handle to remove the bars). Press down with fingers. Refrigerate until ready to use.

4. 4

   In a small pan over medium-low heat, add jam, raspberries and lemon zest. Mash the berries with a fork and stir. Heat just until the jam mixture is thinned out. Remove pan from the heat.

5. 5

   In a large mixing bowl add in the cream cheese and powdered sugar, mix until combined and slowly add the whole milk. Mix on medium speed until creamy.

6. 6

   Spread the raspberry mixture over the oatmeal and coconut crust. Then spread on the cream cheese mixture, and sprinkle with remaining coconut.

7. 7

   Place in the 350 degree oven and bake for 25-30 minutes, rotating the pan half way through. Let cool completely. Remove the bars using the parchment paper as handles, cut into bars and serve.

* Per serving · 4 servings · Values may vary.