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.


  • 1 2/3 cups Graham cracker crumbs
  • 1/2 cup butter or margarine, 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


  1. Combine Graham cracker crumbs and butter in medium bowl.
  2. Spread evenly over bottom of 13 x 9-inch pan, pressing to make compact crust.
  3. Sprinkle with coconut; pour sweetened condensed milk evenly over coconut.
  4. Bake in preheated 350 degree 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.

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

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