Raspberry Coconut Magic Bars
A sweet and chewy dessert bar with layers of graham cracker crust, coconut, raspberry preserves, and chocolate chips.
Equipment
- 9x13-inch baking pan
- Mixing bowl
Ingredients
For the Crust
- 1 and ⅔ cups graham cracker crumbs
- ½ cup butter melted (1 stick)
- 2 tablespoons sugar
For the Topping
- 3 cups sweetened, flaked coconut
- 14 oz sweetened condensed milk 1 can
- 1 cup seedless raspberry preserves or your preferred flavor
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- ⅓ cup white baking chips
- 1 teaspoon shortening
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan.
- Sprinkle coconut evenly over the crust. Pour sweetened condensed milk over the coconut.
- Drop spoonfuls of raspberry preserves over the top. Sprinkle with pecans, chocolate chips, and white baking chips.
- Bake for 25 minutes or until lightly browned. Let cool completely before cutting into bars.
Notes
Store in an airtight container at room temperature for up to 3 days.