Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee flour | ||
| ¾ c. Hy-Vee powdered sugar | ||
| ½ c. Hy-Vee unsweetened cocoa powder | ||
| ¾ c. Hy-Vee unsalted butter | ||
| ½ c. seedless red raspberry jam | ||
| 1 c. Hy-Vee semisweet chocolate chips | ||
| 6 egg whites | ||
| 2 tbsp. amaretto or 1/2 tsp almond extract | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 1 ¼ c. ground almonds, divided | ||
| 5 tbsp. Hy-Vee flake coconut, divided |
Directions
- Preheat oven to 350°. Line a 9-by-13-inch baking pan with foil, extending the foil over edges of pan. Spray with nonstick cooking spray; set aside.
- In a large bowl, combine flour, powdered sugar and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
- Press mixture evenly into prepared pan. Bake 15 minutes or until just set.
- Spread jam over hot crust and sprinkle with chocolate chips.
- Beat egg whites and amaretto with electric mixer on high speed until soft peaks form. Add granulated sugar, 3/4 cup ground almonds and 2 tablespoons coconut. Beat just until combined.
- Spread egg white mixture evenly over bars. Sprinkle with remaining chopped almonds and coconut.
- Bake 20 minutes or until top is set and golden brown.
- Cut into bars while still warm. Cool completely before removing foil from pan.
- Lift bars from pan using foil.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 15mg
- Total Carbohydrates: 17g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2009.