Serving Size : 15
46 tea biscuits (such as Social Tea)
1/2 cup sweetened coconut flakes
1/4 cup caramel topping
1/2 cup seedless red raspberry jam or other flavor, jam or preserves
confectioners’ sugar, garnish
Line an 8″ square baking pan with foil, letting the foil extend about 2″ above pan on opposite sides. Grease or spray with nonstick cooking spray. Process 31 biscuits in food processor (or crush in a sturdy plastic food bag) until reduced to fine crumbs (you should have 1-1/2 cups). Add coconut and caramel topping to crumbs and process (or knead in bag) until crumbs are moistened. Press firmly over bottom of prepared pan. Place in freezer while proceeding. Scrape jam into small bowl and stir until very smooth. Spread evenly over chilled crust. Top with remaining 15 biscuits, in 3 rows of 5 biscuits each. Cover and refrigerate at least 1-1/2 hours or until set. Remove from pan by foil to cutting board. Dust with confectioners’ sugar. Cut between biscuits into bars.
NOTE:
To make low fat, use fat free caramel topping.
To remove jam from knife between cuts, dip knife into a tall container of hot water and wipe dry.