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Raspberry Coconut Bars


  • 1 2/3 cups Graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 2 2/3 cups flaked coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup raspberry preserves
  • 1/3 cup walnuts, chopped and toasted
  • 1/2 cup semisweet chocolate chips, melted
  • 1 1/2 ounces white baking bar, melted


  1. Heat oven to 350 degrees F.
  2. In medium bowl, combine Graham cracker crumbs and butter.
  3. Spread evenly over bottom of a 9 x 13-inch pan, pressing to make crust.
  4. Sprinkle coconut over crust.
  5. Pour sweetened milk evenly over coconut.
  6. Bake for 20 to 25 minutes or until lightly brown; cool.
  7. Spread preserves over coconut layer; chill for 3 to 4 hours.
  8. Sprinkle with walnuts.
  9. Drizzle dark chocolate then white chocolate over top layer to create a lacy effect; chill.
  10. Cut into bars.

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