Ambrosia Bars

These luscious bar cookies feature a gooey coconut layer spread over a buttery almond crust.

Ambrosia Bars
Servings: 24 Prep 10 mins Bake 350°F 50 mins

Ingredients

Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely chopped slivered almonds
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling:
  • 1 1/2 cups sweetened flake coconut
  • 2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1/2 cup orange-pineapple juice
  • Confectioners sugar, for dusting

Make It

1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with nonstick foil, extending over short ends.

Crust:

2. Place flour, almonds, sugar and salt in medium-size bowl. Cut in butter with pastry blender until mixture is crumbly. Place in prepared baking pan; with floured hands, pat into an even layer.

3. Bake at 350 degrees F for 20 minutes or until edges begin to color. Remove from oven to wire rack; leave oven on.

Filling:

4. Sprinkle half the coconut over crust. Whisk together sugar, flour, eggs and juice until blended. Pour into pan. Sprinkle with remaining coconut.

5. Bake at 350 degrees F for 30 minutes more or until top is set. Cool in pan on rack. Refrigerate to chill. Loosen sides of bar with small knife; using foil, lift bar out of pan. Slide bar off foil with spatula. Dust with confectioners sugar.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 11, chol. (mg): 56, sat. fat (g): 6, carb. (g): 31, fiber (g): 1, pro. (g): 3, sodium (mg): 50, Percent Daily Values are based on a 2,000 calorie diet.