Browse by
Browse by
Browse by
Browse by
Berry Peekaboo Bars
Tested by Dixie Crystals
Vintage Recipe
Berry Peekaboo Bars
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Berry Peekaboo Bars are a shortbread crust with a layer or raspberry jam and covered with a decadent coconut layer. This vintage recipe is just as gorgeous as it is delicious. They also freeze beautifully (if they last that long!)

Prep time
0:20
Bake/Cook time
0:35 to 0:45
Plan for

Cool 30 min

Yield
Serves 16
Sign in to post a comment

Berry Peekaboo Bars
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:35 to 0:45
Plan For

Cool 30 min

Yield :
Serves 16

INGREDIENTS

  • 1 1/4 cups all-purpose flour*
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup unsalted butter, cold, cut into cubes
  • 1 cup raspberry jam
  • 2 eggs
  • 2 cups sweetened shredded coconut
  • 1/4 teaspoon baking powder
  • 1/4 cup all-purpose flour*
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350° F. Spray an 8x8-inch pan with cooking spray and set aside.
  2. Mix flour and sugar together in a medium bowl. Add butter cubes and cut with a pastry blender until it resembles coarse crumbs. Press into bottom of pan. Bake for 10-12 minutes or until lightly browned. Let cool for 30 minutes.
  3. Spread raspberry jam over cooled crust.
  4. Beat eggs in a medium bowl. Stir in coconut, baking powder, flour, vanilla, and almond extract. Spread evenly over raspberry jam.
  5. Bake for 25 to 35 minutes or until the filling is set.
  6. Remove from the oven and cool completely before slicing.

DIXIE CRYSTALS INSIGHT

This recipe first appeared in the Imperial Sugar 125th Anniversary Cookbook.

Shout Out To Our Baking Friends
    ::    Janene    ::    artjan    ::    Emily N    ::    Paula R    ::    SweetiePie0405    ::    kmgam a    ::    amy ulloa    ::    barbara Hill    ::    Antoinette Chisolm    ::    sara schutte    ::    Beth    ::    Janice E    ::    mariejay    ::    Jean    ::    Dee    ::    aa b    ::    tnisaac1981    ::    Linda B    ::    Debbie C    ::    georgiapeach67
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2018 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.