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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?

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com
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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!!

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com
These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

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!

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
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4 from 3 votes

Raspberry Coconut Bars

These raspberry coconut bars are every coconut and raspberry lover’s dream!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 24 bars

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

For clean, straight cuts, I placed my bars in the fridge overnight and used a warm knife (by running it under hot water) to cut the bars into squares. Inspired by Mom on Time Out

Nutrition

Serving: 1bar, Calories: 304kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Fiber: 2g, Sugar: 33g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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46 Comments

    1. 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.

  1. 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??

    1. Unfortunately, you can’t. The condensed milk helps bind it all together and helps it hold its shape. Sorry! :(

  2. 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.

  3. 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!