Amazing Coconut Raisin Butter Tart Bars Recipes

RAISIN BUTTER TARTS

Raisin Butter Tarts image

This is another old recipe from our ancestral heritage. These are very good.

Provided by Carol

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 14

Number Of Ingredients 7

Ingredients

14 (4 inch) prepared tart shells
1 egg
1 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
1 cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g

BUTTERY COCONUT BARS

Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

AMAZING COCONUT-RAISIN BUTTER TART BARS

Amazing Coconut-Raisin Butter Tart Bars image

A no-fail buttery flakey crust topped with the most delicious butter tart-like filling! --- these take little time to make and are so delicious, please make the crust only on a food processor it will not have the same texture if mixed by hand --- servings are only estimated it depends on what size you cut the squares :)

Provided by Kittencalrecipezazz

Categories Bar Cookie

Time 50m

Yield 25 serving(s)

Number Of Ingredients 14

Ingredients

1 cup cold butter, cut in small chunks (no subs please!)
2 cups all-purpose flour
1/4 cup sugar
1 pinch salt
1/4 cup butter, melted (no subs please!)
3 large eggs, slightly beaten
2 cups brown sugar (can use 1 cup light and 1 cup dark brown sugar if desired)
1 tablespoon baking powder
1 tablespoon flour
1 1/2 teaspoons vanilla
1 pinch salt
1 cup coconut
3/4-1 cup raisins
1 cup chopped pecans (optional)

Steps:

Set oven to 350°.
Grease a 13 x 9-inch baking dish.
For the crust: Mix all ingredients in a food processor until crumbly.
Press into bottom of prepared baking dish.
To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
Mix in the coconut, raisins and nuts (if using).
Pour the mixture over the crust.
Bake for 30-35 minutes, or until set.
Cool and cut into squares.

Nutrition Facts : Calories 238.6, Fat 12.1, SaturatedFat 8, Cholesterol 46.7, Sodium 152.4, Carbohydrate 31.6, Fiber 1, Sugar 22, Protein 2.3

COCONUT PECAN RAISIN BUTTER TARTS

Coconut Pecan Raisin Butter Tarts image

Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.

Provided by Amie Smith

Categories Desserts Pies Tarts Butter Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

12 (3 inch) unbaked tart shells
½ cup packed brown sugar
½ cup corn syrup
3 tablespoons butter, softened
1 large egg
⅓ cup chopped pecans
¼ cup raisins
2 tablespoons coconut
1 ½ teaspoons vinegar
1 pinch salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g

BUTTER TARTS WITH COCONUT RECIPE - (4.5/5)

Butter Tarts with Coconut Recipe - (4.5/5) image

Provided by á-7745

Number Of Ingredients 13

Ingredients

Filling
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon vinegar
1 pinch salt
1/4 cup shredded coconut
Dough
1 cup Butter - room temp
6 oz cream cheese
2 cups flour

Steps:

Cream Cheese Pastry Preheat oven to 375º F. In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour. On a lightly floured surface, roll out dough to 1/4-inch thickness. Place dough into an 8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes. Filling Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Bake tart for 25-30 minutes, until filling doesn't jiggle when you shake it, and crust is golden brown.

CHEWY COCONUT-RAISIN SQUARES

Chewy Coconut-Raisin Squares image

There's coconut in the crust, filling and topping of these moist-and-chewy bar cookies that are laced with raisins and frosted with melted chocolate.

Provided by My Food and Family

Categories Dairy

Time 1h20m

Yield Makes 16 servings, 1 square each.

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) butter or margarine, softened
1/2 cup powdered sugar
1 cup flour
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), divided
2 eggs
1 tsp. vanilla
1 cup firmly packed brown sugar
2 Tbsp. flour
1 tsp. baking powder
2/3 cup raisins
3 oz. BAKER'S Semi-Sweet Chocolate, chopped

Steps:

Preheat oven to 350°F. Beat butter and powdered sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 cup flour and 2/3 cup of the coconut; mix well. Press firmly onto bottom of ungreased 9-inch square pan. Bake 20 min. or until golden brown.
Meanwhile, beat eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add brown sugar, beating well after each addition. Add 2 Tbsp. flour and the baking powder; mix well. Stir in raisins and 1 cup of the remaining coconut. Pour over crust.
Bake an additional 30 min. Sprinkle with the chopped chocolate. Cover with foil; let stand 2 to 3 min. or until chocolate is melted. Carefully spread chocolate over dessert until evenly covered; sprinkle with the remaining coconut. Cool completely. Cut into 16 squares to serve.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CHEWY COCONUT RAISIN BARS

Chewy Coconut Raisin Bars image

Although I haven't tried this yet, the recipe looks too good not to pass along. I found it on the back of a Baker's Angel Flake Coconut package.

Provided by DallasDiva22

Categories Bar Cookie

Time 1h35m

Yield 25 bars

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/2 cup powdered sugar
1 cup flour
2 tablespoons flour
2 2/3 cups coconut, divided
2 eggs
1 teaspoon vanilla
1 cup brown sugar, firmly packed
1 teaspoon baking powder
2/3 cup raisins
1/2 cup semi-sweet chocolate chips

Steps:

Beat butter till light and fluffy. Gradually beat in powdered sugar. Stir in 1 cup flour and 2/3 cup of the coconut.
Press into ungreased 9 inch square pan and bake at 350F for 20 minutes, or till golden brown.
Beat eggs and vanilla. Gradually beat in brown sugar. Stir in 2 tbsp flour and the baking powder. Stir in raisins and 1 c of the coconut.
Pour over crust in pan and bake @ 15 minutes longer. Sprinkle with chips.
Cover with foil 2-3 minutes until chips soften. Carefully spread to frost.
Sprinkle with remaining coconut.
Cool and cut into bars. Garnish with additional raisins.

Nutrition Facts : Calories 189.8, Fat 11, SaturatedFat 8.3, Cholesterol 24.6, Sodium 59.4, Carbohydrate 22.8, Fiber 2, Sugar 15.7, Protein 2

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