Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}

It's a three-for-one!!  Three recipes for one post, that is!

You get Raspberry-Almond Bars ...

... you get Caramel-Walnut Bars ...

... and, as a special bonus, you get Lemon-Coconut Bars! 

I didn't get a good picture of the Lemon-Coconut Bars, but that's them on the right side of the middle plate in the tier stand below.

All three of these are family favorites, and Mom included all of them in her wine tasting party dessert menu.  The favorite at the party?? ... Caramel-Walnut Bars!  Raspberry-Almond are my favorite.  But hey, if you're offering to make me some, rest assured I'd be happy with any of them!

Raspberry-Almond Bars

1 c. flour

3/4 c. oats

1/2 c. sugar

1/2 c. butter, at room temperature

1/2 tsp. almond extract

1/2 c. raspberry preserves

1/3 c. sliced almonds

Line an 8" or 9" square baking pan with foil; lightly grease foil.  Combine flour, oats, and sugar in a large bowl.  Add butter and cut in with a pastry blender until it resembles coarse crumbs.  Stir in almond extract.  Reserve about 1 cup of the oat mixture.  Press the rest of the oat mixture evenly into the bottom of the prepared pan.

Spread raspberry preserves over the top of the of the pressed oat mixture, leaving about a 1/2-inch border along the edges.  Mix almonds with reserved oat mixture; sprinkle evenly over preserves and press down gently.  Bake at 350 for 25-30 minutes until edges are golden.  Cool in pan.  Lift by edges of the foil onto a cutting board and cut into small bars.

Caramel-Walnut Bars

1 1/4 c. oats

1 c. + 3 T. flour, divided

1 c. packed dark brown sugar

2/3 c. butter, at room temperature

1 c. caramel ice cream topping

3/4 c. chopped walnuts

Line an 8" or 9" square baking pan with foil; lightly grease foil.  Combine the 1 c. flour, oats, and brown sugar in a large bowl.  Add butter and cut in with a pastry blender until the mixture resembles coarse crumbs.  Press about 1/2 of the mixture into the bottom of the prepared pan.  Bake at 350 for about 10 minutes, or until the top looks dry and tiny cracks appear.  Remove from oven and sprinkle with walnuts.

Stir together caramel topping and the remaining 3 T. flour until blended.  Pour over walnuts, leaving about 1/2" to 1" border along the edges.  Sprinkle with remaining oat mixture and press down gently.  Bake at 350 for 20-25 minutes until edges bubble slightly.

Cool for a bit on a wire rack.  Using the edges of the foil, lift the bars from the baking pan.  Pull foil back from the sides of the bars while they are still warm - otherwise, the caramel may harden onto to the foil.  Refrigerate bars for 1 hour to make cutting easier.  Cut into small squares.

Lemon-Coconut Bars

Crust:

1 c. flour

1/2 c. sugar

1/2 c. butter

Topping:

2 eggs

2/3 c. sugar

2 T. flour

3 T. fresh lemon juice

2 tsp. grated lemon peel

1 1/2 c. sweetened flaked coconut

For the crust:  Line an 8" or 9" square baking pan with foil; lightly grease foil.  Mix flour and sugar.  Add butter and cut in with a pastry blender until the mixture resembles coarse crumbs.  Press evenly into the bottom of the prepared pan.  Bake at 350 for 20 minutes, or until golden brown.

For the topping:  Beat eggs, sugar, flour, and lemon juice with an electric mixer until well blended.  Add lemon peel and coconut; beat just until blended.  Spread over crust.  Bake at 350 for 25-30 minutes until edges are golden.  Cool in pan.  Lift by edges of the foil onto a cutting board.  Cut into small bars.

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}


This post is linked with Hearth and Soul Tuesday Blog Hop hosted by A Moderate Life and Sharing Sundays hosted by Everyday Sisters, A Themed Baker's Sunday hosted by Cupcake Apothecary.

It's a three-for-one!!  Three recipes for one post, that is!

You get Raspberry-Almond Bars ...

... you get Caramel-Walnut Bars ...

... and, as a special bonus, you get Lemon-Coconut Bars! 

I didn't get a good picture of the Lemon-Coconut Bars, but that's them on the right side of the middle plate in the tier stand below.

All three of these are family favorites, and Mom included all of them in her wine tasting party dessert menu.  The favorite at the party?? ... Caramel-Walnut Bars!  Raspberry-Almond are my favorite.  But hey, if you're offering to make me some, rest assured I'd be happy with any of them!

Raspberry-Almond Bars

1 c. flour

3/4 c. oats

1/2 c. sugar

1/2 c. butter, at room temperature

1/2 tsp. almond extract

1/2 c. raspberry preserves

1/3 c. sliced almonds

Line an 8" or 9" square baking pan with foil; lightly grease foil.  Combine flour, oats, and sugar in a large bowl.  Add butter and cut in with a pastry blender until it resembles coarse crumbs.  Stir in almond extract.  Reserve about 1 cup of the oat mixture.  Press the rest of the oat mixture evenly into the bottom of the prepared pan.

Spread raspberry preserves over the top of the of the pressed oat mixture, leaving about a 1/2-inch border along the edges.  Mix almonds with reserved oat mixture; sprinkle evenly over preserves and press down gently.  Bake at 350 for 25-30 minutes until edges are golden.  Cool in pan.  Lift by edges of the foil onto a cutting board and cut into small bars.

Caramel-Walnut Bars

1 1/4 c. oats

1 c. + 3 T. flour, divided

1 c. packed dark brown sugar

2/3 c. butter, at room temperature

1 c. caramel ice cream topping

3/4 c. chopped walnuts

Line an 8" or 9" square baking pan with foil; lightly grease foil.  Combine the 1 c. flour, oats, and brown sugar in a large bowl.  Add butter and cut in with a pastry blender until the mixture resembles coarse crumbs.  Press about 1/2 of the mixture into the bottom of the prepared pan.  Bake at 350 for about 10 minutes, or until the top looks dry and tiny cracks appear.  Remove from oven and sprinkle with walnuts.

Stir together caramel topping and the remaining 3 T. flour until blended.  Pour over walnuts, leaving about 1/2" to 1" border along the edges.  Sprinkle with remaining oat mixture and press down gently.  Bake at 350 for 20-25 minutes until edges bubble slightly.

Cool for a bit on a wire rack.  Using the edges of the foil, lift the bars from the baking pan.  Pull foil back from the sides of the bars while they are still warm - otherwise, the caramel may harden onto to the foil.  Refrigerate bars for 1 hour to make cutting easier.  Cut into small squares.

Lemon-Coconut Bars

Crust:

1 c. flour

1/2 c. sugar

1/2 c. butter

Topping:

2 eggs

2/3 c. sugar

2 T. flour

3 T. fresh lemon juice

2 tsp. grated lemon peel

1 1/2 c. sweetened flaked coconut

For the crust:  Line an 8" or 9" square baking pan with foil; lightly grease foil.  Mix flour and sugar.  Add butter and cut in with a pastry blender until the mixture resembles coarse crumbs.  Press evenly into the bottom of the prepared pan.  Bake at 350 for 20 minutes, or until golden brown.

For the topping:  Beat eggs, sugar, flour, and lemon juice with an electric mixer until well blended.  Add lemon peel and coconut; beat just until blended.  Spread over crust.  Bake at 350 for 25-30 minutes until edges are golden.  Cool in pan.  Lift by edges of the foil onto a cutting board.  Cut into small bars.

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}


This post is linked with Hearth and Soul Tuesday Blog Hop hosted by A Moderate Life and Sharing Sundays hosted by Everyday Sisters, A Themed Baker's Sunday hosted by Cupcake Apothecary.