Raspberry Coconut Layer Bars


Coconut, raspberry and chocolate bars.

Original recipe makes 2 dozen


1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped


  1. Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
  2. Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
  3. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.


Calories: 449 kcal
Carbohydrates: 61.1 g
Cholesterol: 32 mg
Fat: 22.2 g
Fiber: 2.6 g
Protein: 5.1 g
Sodium: 219 mg