Coconut Jelly Bean Bars
My monthly visits to Quantum House offer me the opportunity to bake something that will excite the kids staying there. Coconut Jelly Bean Bars did not disappoint.
Basically, I baked a shortbread crust and then topped it with a delish coconut topping that included colorful jelly beans. What could possibly be bad there, right?
The only thing I wondered was whether or not they would be too sweet with the jelly beans. Happily, they were not!
Coconut Jelly Bean Bars are a breeze to put together and a great option to include in an Easter basket. Just don’t limit yourself to one day a year to enjoy them.
| Coconut Jelly Bean Bars | Print |
Recipe Type: bars
Cuisine: dessert
Author: Betsy Cohen
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
- Crust:
- 8 tablespoons (1 stick) unsalted butter, softened
- 3 tablespoons (40 grams) sugar
- 1 cup (146 grams) all purpose flour
- Topping:
- ¼ cup (35 grams) all purpose flour
- ½ teaspoon (2 grams) baking powder
- ¼ teaspoon (2 grams) salt
- 2 eggs, slightly beaten
- ¾ cup (159 grams) sugar
- 1 teaspoon (4 grams) vanilla extract
- 1-1/3 cups (123 grams) shredded coconut
- ⅔ cup (161 grams) jelly beans
Instructions
- For the crust:
- Preheat oven to 350°. Line an 8” x 8” baking pan with parchment paper and set aside.
- Blend the butter and sugar together in a mixing bowl. Add flour and blend well. Transfer the crust to the prepared pan and press evenly into the bottom.
- Bake at 350° for 25 minutes.
- For the topping:
- While the crust bakes, whisk together ¼ cup flour, baking powder and salt in a small bowl.
- In a separate bowl, gradually add the sugar to the slightly beaten eggs. Add the vanilla followed by the flour mixture. Stir in the coconut and jelly beans.
- Once the crust comes out of the oven, spread the topping over the crust. Bake at 350° for 35 minutes.
- Cut into the bars while they are still warm. Cool completely before removing them from the pan.
