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Happy Monday! Hope everyone had a good weekend :)
It was perfect weather here in the DC-area this weekend – 70’s and sunny. Jason and I decided to hit up a local winery with a couple friends of ours. Most wineries in this area take about an hour to get to because they’re all tucked away in the country. It’s so pretty and sometimes I wish we would just pick up from our city-burb-ish life and move to the country. It’s so serene and peaceful. I probably wouldn’t be as stressed, either, but then I’m always going to miss the hustle-bustle of city life. Anyway, so what I really like about wineries in the area is that you can bring your own food and have a picnic as long as you drink their wine! The winery we went to this weekend had this big lake called Shadow Lake and we walked around it after we had our little picnic and drinks. Loved getting some sun and quality time with friends! Did you do anything fun this weekend?
Oh, we also started watching True Detectives. I know, so behind on every show out there, but we don’t like watching shows as the season is going on, if you know what I mean? We like binge-watching and not having to wait week after week in suspense of what’s going to happen next, haha – oh and Game of Thrones (we’re only on season 2 so no spoilers, please) – OMG. One strong sentiment: we hate Joffrey!!
If you have a MAJOR sweet tooth, then this dessert is for you. It’s insanely decadent and really rich but it’s oh-so-good. The raspberry, chocolate, and coconut flavors are so delicious. I love loads of coconut in my desserts and there is plenty on this bar! Definitely make a batch of these and share with your friends – they’ll love you ;) you can also use any type of preserve that you fancy – I’ve tried this with peach and it’s just as delicious!
Raspberry Coconut Bars
Equipment
Ingredients
For the crust
- 2 cups (168 g) graham cracker crumbs
- 8 tablespoons (112 g) unsalted butter, melted
For the bars
- 3 ½ cups (315 g) shredded sweetened coconut flakes
- 14 ounce (397 ml) can of sweetened condensed milk
- 1 ½ cups (510 g) raspberry preserves, or any flavor you want
- 1 cup (117 g) Diamond chopped walnuts
- ¼ cup (45 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C). Line a 9×13-inch baking pan with parchment paper leaving a 2-inch overhang on either side. Lightly grease the bottom and sides of the pan with baking spray. Set aside.
- In a large bowl, stir together graham cracker crumbs and melted butter until all crumbs are moistened and when pinched together, it comes together and doesn’t crumble.
- Press graham cracker crumbs into bottom of prepared baking pan then evenly sprinkle coconut flakes on top then drizzle the sweetened condensed milk all over the coconut flakes. Bake for 20 minutes.
- Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.
- Sprinkle chopped walnuts and mini chocolate chips on top.
- Let cool to room temperature then cut into bars.
Notes
Nutrition
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Very good taste combo. However, the bar’s are extremely messy. I would definitely cut back on the raspberry jam.
Have you tried to freeze these? If not, how far in advance can you make them?
I haven’t tried freezing them! You can make them up to three days in advance though. Just store in an airtight container on the countertop at room temperature. Or, you could pop them into the fridge to keep for a bit longer and bring to room temperature before serving.
Thank you so much for the raspberry coconut bar recipe.
Hi, is there any way to substitute condensed milk in this recipe? We don’t have it in my country.
Unfortunately, I haven’t found a good substitute for that :( I’m sorry!
Hi, just wanted to confirm once baked after 20 min do you bake the raspberry conserve and wa,nuts with choc chips or you just add them once taken out of the oven and top them on top??
You just add them once you take the crust out of the oven :)
These look heaven!! Any way i can make these dairy free?
Unfortunately, you can’t. The condensed milk helps bind it all together and helps it hold its shape. Sorry! :(
Oh are these yummy and decadent! Just made these for my hubby, his son and grandson. They are headed hiking for a few days. I’m not sure there will be any left before they go…hmmm they may be a little messy to take along anyway. That excuse will leave more for me to eat! Thanks for sharing. I will be making these again for sure.
Great to hear, Ann! :)
These sound incredible! I made some raspberry and coconut muffins the other day and it’s an absolute killer combo – can’t wait to try these!
These look amazing and the combination of raspberry and coconut is one of my favorites!!