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Blackberry Bliss Bars
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Blackberry Bliss Bars

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 12
Course: Dessert, Snacks, Others
Cuisine: American

Ingredients

  • 1 ¼ cups all-purpose flour
  • 3/4 cup butter 12 Tablespoons) cut into 1/2-inch pieces, cold
  • 2/3 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup coconut toasted (see note, sweetened shredded
  • 1/2 cup old-fashioned oats
  • 1 ¼ cups blackberry jam seedless
  • 3/4 cup milk chocolate chips
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/4 cup Toffee bits

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and spray lightly with nonstick spray.
  2. In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.)
  3. Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let crust cool in pan on wire rack for 10 minutes.
  4. Carefully spread jam over warm crust. Sprinkle jam with milk, semisweet and white chocolate chips then toffee bits. Evenly sprinkle reserved flour-coconut mixture over top.
  5. Bake until bubbly and top is golden brown, 18 to 22 minutes.
  6. Let bars cool completely, in the pan, for about 1 hour. Using the foil, remove bars from pan. Cut into bars. Serve and enjoy!

Notes

  • I’ve also made these using boysenberry jam and they were equally delicious!
  • Make sure you use old-fashioned oats and not quick or instant, they will make the bars too dense.
  • My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it's golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.