"The belly rules the mind."--Spanish Proverb

Rasberry Macaroon Bars Recipe

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This recipe for Rasberry Macaroon Bars, by , is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Boyette
Added: Tuesday, May 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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


Directions:
Directions:
PREHEAT oven to 350F. 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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