raspberry coconut layer bars

raspberry coconut layer bars

Ingredients

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


Directions

  1. Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
  2. Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
  3. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

03/13/2017
raspberry coconut layer bars, recipe PT15M PT1H 5 455 calories

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