Blackberry Bliss Bars

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Difficulty: Easy - for beginners
Serves: 24 bars


To toast the coconut and walnuts, bake in a 325-degree oven, stirring occasionally, until golden, about 15 minutes.
1 1/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled
2/3 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup sweetened shredded coconut , toasted (see note)
1/2 cup old-fashioned oats
1 1/4 cups seedless blackberry jam
1 cup walnuts , toasted and chopped (see note)
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
1/4 cup Heath Toffee Bits


1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Line 13- by 9-inch baking pan with aluminum foil, allowing excess foil to hang over pan edges. Grease foil. Pulse flour, butter, brown sugar, granulated sugar, salt, and cinnamon in food processor until mixture resembles coarse meal. Transfer mixture to medium bowl and stir in coconut and oats. Reserve 3/4 cup and press remaining mixture into prepared pan. Bake until light golden, 15 to 18 minutes. Cool on wire rack for 10 minutes.

2. PREPARE TOPPING Spread jam over warm crust. Sprinkle with walnuts, semisweet and white chocolate chips, toffee, then reserved crumb mixture. Bake until bubbly and golden brown, 18 to 22 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 24 pieces. (Bars can be stored in airtight container at room temperature for 3 days.)


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