Raspberry Coconut Bars

Total Time Prep: 20 min. Bake: 20 min. + chilling
Yield 3 dozen
Contest Winner
Test Kitchen Approved
I’ve been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. —Barb Bovberg, Fort Collins, Colorado

Ingredients

  • 1-2/3 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2-2/3 cups sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup seedless raspberry preserves
  • 1/3 cup chopped walnuts, toasted
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup white baking chips

Directions

  1. Preheat oven to 350°. In a small bowl, combine cracker crumbs and butter. Press into a greased 13x9-in. baking dish. Sprinkle with coconut; drizzle with milk.
  2. Bake until lightly browned, 20-25 minutes. Cool completely on a wire rack.
  3. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Nutrition Facts

1 piece: 155 calories, 8g fat (5g saturated fat), 11mg cholesterol, 83mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 2g protein.

I’ve been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. —Barb Bovberg, Fort Collins, Colorado
Recipe Creator

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