I love these bars. They have a buttery shortbread bottom, sweet jam, and then an
almost caramel-flavored coconut on top.


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Makes 20 Bars

1½ sticks butter, room temperature

½ cup sugar

½ teaspoon vanilla extract

1¾ cups all purpose flour

¼ teaspoon flaky sea salt

1½ cups apricot jam (I love Bonne Maman)

2 cups flaked coconut, sweetened

7 oz sweetened condensed milk


  1. In a bowl, beat butter and sugar until creamy.
  2. Add the vanilla, flour, and salt, and mix until a smooth dough.
  3. Wrap in plastic and let rest in the fridge for 45 minutes.
  4. Preheat the oven to 350°F.
  5. Take mixture out of the fridge and press it out into a greased 9x13” baking pan.
  6. Prick the bottom with a fork.
  7. Bake for 20 minutes or until golden.
  8. Take it out and spread a layer of jam on top.
  9. Top with coconut flakes and finish off with condensed milk.
  10. Place it back in the oven for about 28–30 minutes or until golden.
  11. Cool on a wire rack and let set.
  12. I l ike mine to stay in the fridge before serving. It becomes almost like a candy bar.

TIP:

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I love these bars. They have a buttery shortbread bottom, sweet jam, and then an<br/>almost caramel-flavored coconut on top.
Photography by Paul "Sweet Paul" Lowe

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