• Base
• 1 1/3 cups (325mL) Robin Hood® All Purpose Flour
• 1/3 cup (75mL) sugar
• 1/2 tsp (2mL) baking powder
• 1/2 cup (125mL) butter
• 1 egg, beaten
• 1 jar (250mL) Smucker's® Pure Cherry Jam
• Topping
• 1 cup (250mL) brown sugar
• 3/4 cup (175mL) chopped toasted walnuts
• 3/4 cup (175mL) toasted coconut
• 2 tbsp (30mL) Robin Hood All Purpose Flour
• 1 tbsp (15mL) lemon juice
• 1 tsp (5mL) baking powder
• 2 eggs, beaten

• Preheat oven to 425ºF (220ºC). Line a 9" (23 cm) pan with foil and grease.
• Crust: combine first 3 ingredients in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add egg and mix. Press evenly into prepared pan. Bake for 10 minutes. Remove from oven and reduce temperature to 350ºF (180ºC) and spread jam over partially baked crust.
• Topping: combine ingredients in medium bowl and spread evenly over jam. Bake 30 - 35 minutes longer, until set. Remove and cool. Cut into bars.

Prep Time: 20 minutes
Bake Time: 35 minutes
Freezing : excellent
Makes: about 30 bars

*These bars tend to be gooey. For easier cutting, chill in fridge over night.