A Cookie Swap With Cascadian Farm

A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics.  They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble.  As in Raspberry Coconut Crumble Bars.  

I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this.  And wow.  The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow.  I promise you the recipe is extremely easy, and you will thank me later.  Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm.  Living on the edge my Loves, living on the edge.  truly, MKR

P.S. Make sure to check out the other Lovelies taking part in our virtual cookie exchange…Clara PersisPeanut Butter Runner, Perpetually Chic, Young Married Chic, House of Earnest, and Freutcake 

Raspberry Coconut Crumble Bars
Yields 9
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 sticks unsalted butter, room temperature
  2. 1/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1 cup sweetened baking coconut shreds
  5. 2 cups Cascadian Farm Ancient Grains Granola
  6. 1 jar Cascadian Farm Raspberry Fruit Spread
  7. 1/2 cup unsalted pistachios, rough chopped
  8. 1 1/2 cup flour
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon baking soada
  11. 1 teaspoon pure vanilla extract
  12. Vanilla ice cream (optional)
  1. Preheat oven to 350 degrees
  2. Place butter, sugar and brown sugar in the bowl of an electric mixer with the paddle attachment and mix on medium speed until creamy. Add vanilla, mix.
  3. In a large mixing bowl add granola, flour, salt, baking soda, coconut, and pistachios. Mix lightly. Add the butter mixture and combine thoroughly until it comes together in a complete ball. **I used my hands to mix everything completely**
  4. Place parchment paper in a 9 inch square baking pan, allow plenty of paper to overhang so you can pull it easily out of pan once finished cooking.
  5. Pat two thirds of the dough evenly along the bottom of the pan to create a base. Spread with jam evenly. Break the remaining dough into small bits and sprinkle on the top of the jam covering most of the surface.
  6. Bake the bars for approximately 45 minutes or until lightly browned.
  7. Let cool 30 minutes and cut into bars.
  8. Top with vanilla ice cream for a completely decadent treat.
Waiting on Martha http://waitingonmartha.com/

All photography original to Waiting On Martha

This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.

13 thoughts on “A Cookie Swap With Cascadian Farm

  1. I will definitely be trying out this recipe. I feel the same way about coconut. Have you had the Almond & Coconut Kind Bars? Or better yet add the shredded coconut to a fudge brownie mix….

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