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Chewy Raspberry Bars




Source of Recipe


Unknown


Recipe Introduction


Plan ahead…needs to chill for 1-1/2 hrs
15 bars

1/2 cup sweetened flaked coconut
1/4 cup fat-free caramel topping
1/2 cup seedless red raspberry jam OR other flavor jam or preserves
Confectioners' sugar for garnish

Line 8" square baking pan with foil, letting foil extend about 2" above pan on opposite sides. Grease or coat foil with nonstick cooking spray.

Process 31 biscuits in food processor (or crush in a sturdy plastic food bag) until reduced to fine crumbs (you should have 1-1/2 cups). Add coconut & caramel topping to crumbs & process (or knead in bag) until crumbs are moistened. Press firmly over bottom of prepared pan. Place in freezer white proceeding.

Into a small bowl, scrape jam & stir until smooth. Spread evenly over chilled crust. Top with remaining 15 biscuits, in 3 rows of 5 biscuits each.

Cover & refrigerate at least 1-1/2 hrs or until set. Remove from pan by foil to cutting board. Dust with confectioners' sugar. Cut between biscuits into bars.
Tip: To remove jam from knife between cuts, dip knife into a tall container of hot water & wipe dry.

Per bar: 154 calories; 2g protein; 33g carbohydrates; 1g fiber; 2g fat (1g sat fat); 0mg cholesterol; 106mg sodium