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Raspberry Coconut Brownies
1 2/3 cups Graham cracker crumbs
1/2 cup butter, melted
1 (7-ounce) package flaked sweetened coconut
1 1/4 cups sweetened condensed milk
1 cup raspberry jam
1/2 cup walnuts, finely chopped
1/2 cup semisweet chocolate chips
1/4 cup vanilla flavored chips
Heat oven to 350 degrees F.
Combine Graham cracker crumbs and melted butter. Spread evenly into bottom of a 9 x 13-inch baking pan.
Sprinkle flaked coconut over top of crust.
Pour sweetened condensed milk over coconut.
Bake for 20 to 25 minutes, or until lightly browned.
Spread raspberry jam and walnuts over brownie mixture; chill for 2 hours.
In separate saucepans, melt semisweet chocolate chips and vanilla chips.
Drizzle over top of brownies.
Chill again until firm before cutting.
Makes 24 bars.
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