One day I watched the chef Osvaldo Gross make these squares on tv. I knew they were delicious because coconut and dulce de leche is a winning combination.#square #coconut #cuadrados #coconut #dulce #leche #dulcedeleche #Argentina #sweet #pastry #dessert #dulce_de_leche #caramel

Years ago a girl in my college class made these and I lost the recipe. I found one on Eagle's website (food brand) and now all is well! :)

Final product

A friend of mine sent this to me years ago, not sure where she got it.

The Utimate covonut cream pie in bars. It starts with a coconut shortbread crust that is covered with thin chocolate ganache layer then the traditional creamy custard coconut cream layer. Finally topped with whipped cream, toasted coconut and shaved chocolate.

Combine the rich nuttiness of a buttery almond croissant with the fruity tartness of a raspberry jam bar, and you have these raspberry almond squares. The squares are a textural dream: a chewy, brown sugar base that's crowned with gooey almond frangipane and swirled with vibrant raspberry jam. A sprinkle of toasty sliced almonds and a dust of confectioners sugar add crunch, contrast, and a touch of elegance.

I used an 8-inch square cake pan, but a 6-inch pan would give it more height. Zesty lemon and coconut are so refreshing!

These bars take a bit of time with the steps. All steps are easy, and the combination of homemade soft caramel with toasted coconut on a short bread cookie base is so delicious! They freeze beautifully so can be made ahead and taken out as needed.

If you’re looking for a bar cookie that’s easy to make as well as rich and decadent, then this is the recipe for you! It’s the perfect treat for Holiday cookie exchanges or potlucks. Just be prepared to share the recipe because you’re sure to be asked for it! 😋This recipe originally appeared in Taste of Home.#Holiday #Christmas #Potluck