Raspberry Coconut Layer Bars

I made these and they were good but much better the next day. If you had some fresh raspberries, it would be better because it still did taste like preserves.

Ingredients

• 1 2/3 cups Graham cracker crumbs
• 1/2 cup butter, melted
• 2 2/3 cups (7 ounce package) flaked coconut
• 1 1/4 cups (14 ounce can) sweetened condensed milk
• 1 cup red raspberry jam or preserves
• 1/3 cup finely chopped walnuts, toasted
• 1/2 cup semi-sweet chocolate chips, melted
• 1/4 cup (1 1/2 ounces) chopped white chocolate baking bar, melted

Instructions

1. Combine Graham cracker crumbs and butter in medium bowl.
2. Spread evenly over the bottom of a 13 x 9 inch pan, pressing to make compact crust.
3. Sprinkle with coconut; pour sweetened condensed milk evenly over coconut.
4. Bake in a preheated 350 degrees F oven 20 to 25 minutes or until lightly browned; cool.
5. Spread jam over coconut layer; chill for 3 to 4 hours.
6. Sprinkle with walnuts.
7. Drizzle chocolate then white chocolate over top layer to make lacy effect; chill.
8. Cut into 3 x 1 1/2 inch bars.

Attribution

Posted by swm56 at Recipe Goldmine 4/10/02 10:59:46 am.