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Raspberry Meringue Bars

 

16

Yield

48

bars

Prep

20

min

Cook

40

min

Ready

80

min

Trans-fat Free
 

Ingredients

1 cup butter
softened
½ cup brown sugar
firmly packed
*
1 each eggs
2 cups all-purpose flour
1 can raspberry pie filling
*
Meringue topping
3 each egg whites
*
¾ cup sugar
granulated
½ cup coconut
shredded
*
½ cup almonds
slivered
*

Directions

Preheat oven to 325℉ (160℃).

Grease 13x9 inch baking pan.

Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy.

Add 1 egg; beat until blended.

Stir in flour until well combined.

Pat dough evenly in prepared pan.

Bake 20 minutes.

Remove from oven; spread raspberry filling over crust.

(Do not turn oven off.)

FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form.

Add granulated sugar gradually; beat until stiff and glossy.

Fold coconut and almonds into beaten egg white mixture.

Spread over raspberry filling.

Return to oven.

Bake 20 minutes or until meringue topping is lightly browned.

Cool completely in pan on wire rack.

Cut into 48 bars.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 81755% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 32g 158%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 345mg 14%
Total Carbohydrate 29g 29%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 29% Vitamin C 0%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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