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Jill_Bauer

Consider a Dessert Buffet This Holiday...Complete with Oatmeal, Coconut & Raspberry Bars

by ‎07-14-2015 04:55 PM - edited ‎07-14-2015 04:57 PM

Hi, everyone!

 

If there’s ever a time to need easy hosting and tips, it’s during the holidays. So here’s one of my secrets to success when it comes to serving my favorite part of the meal: dessert.

 

 

That table was loaded with goodies, wasn’t it? We had my Sweet and Salty Shortbread Cookies, Snowball Cookies, Peanut Butter Kiss Cookies, Brownie Chip Cookies, and that mile-high cake is the Sweet Endings 7-lb Toasted Coconut 4-Layer Cake. It’s not available quite yet on QVC.com but will be this Saturday…hint, hint!! It debuts during a special edition of You’re Home with Jill(R) at 3pm ET and I can’t WAIT to dig into it again. It’s truly one of my favorite cakes on QVC and it will absolutely be on my holiday buffet this year.

 

I urge you to check out QVC’s assortment of holiday-inspired dishes and serving pieces. I’m always astounded at the variety available on QVC.com. We've got so much more than what you see on air.

 

If you’re looking for another great addition to your buffet table, consider my Oatmeal, Coconut & Raspberry Bars.

 

Oatmeal, Coconut & Raspberry Bars.jpg

 

Oatmeal, Coconut & Raspberry Bars

Makes 24 Cookies

 

This recipe is prepared with the Cuisinart Prep Plus 9-Cup Food Processor (K123601).

 

Ingredients:

  • 1-1/2 cups sweetened flaked untoasted coconut, divided
  • 1-1/4 cup all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, cold and cut into pieces
  • 1-1/2 cups old fashioned oats (not instant)
  • 3/4 cup seedless raspberry jam

 

Preparation:

  1. First, toast 3/4 cup of coconut. Preheat the oven to 375°F and position an oven rack in the middle. Spread the coconut evenly on a baking sheet. Bake for about 4-5 minutes, or until the coconut becomes lightly golden, stirring occasionally, watching carefully. Let the coconut cool before using. Keep the oven on.
  2. To make the dough, butter a 13" x 9" pan. Blend the flour, sugars, and salt in a food processor. Add the cold butter pieces to the mixture and pulse until a dough forms. Transfer the dough to a bowl and gently mix in the oats and toasted coconut until well combined.
  3. Set aside about 3/4 cup of dough and press the remaining dough into the buttered pan. Spread the raspberry jam evenly over the dough. Crumble the reserved dough evenly over the jam, and then sprinkle it with the remaining 3/4 cup untoasted coconut. Bake for about 20-25 minutes or until golden, then cool. Cut the dough into bars and store at room temperature.

 

I couldn’t decide whether to call these “cookies” or bars. I went with the latter simply because of the shape, but feel free to call them whatever you like. In the end, they’re sweet, satisfying and absolutely addictive.

 

I’ll see you tomorrow night for You’re Home with Jill at 7pm ET, everyone. It’s a special cooking edition tomorrow because QVC is having its 24-hour Get Cooking – All Special Deals event. Don’t miss it!!!

 

From my home to yours,

—Jill

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