Raspberry Meringue Bars
1 c Butter or margarine, softened
1/2 c Firmly packed brown sugar
2 c All-purpose flour
1 cn SOLO or
1 cn BAKER Raspberry Filling
3 Egg whites
3/4 c Granulated sugar
1/2 c Shredded coconut
1/2 c Slivered almonds
Preheat oven to 325ºF. Grease 13x9" 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
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.