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Raspberry Macaroon Bars

  • Prep Time: 20 Minutes (Total Time : 1 Hour 38 Minutes)
  • Serving Size: 32
  • 1 pkg. (18 oz.) Refrigerated Sliceable Sugar Cookies
  • 1/3 cup Butter Or Margarine
  • 1 pkg. (10 oz.) JET-PUFFED Marshmallows
  • 1 pkg. (10 oz.) BAKER'S ANGEL FLAKE Coconut, Toasted
  • 1/2 cup Seedless Raspberry Jam
  • PREHEAT oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.

    MELT butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.

    SPREAD jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.

    KRAFT KITCHENS TIPS

    Great Substitute

    Prepare as directed, using 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows.

    RECIPE COURTESY OF KRAFT FOODS