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