Raspberry Coconut Bars
These raspberry coconut bars are every coconut and raspberry lover's dream!
Servings: 24 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) chopped walnuts
- ¼ cup (45 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C). Line a 9x13-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.2 cups graham cracker crumbs, 8 tablespoons unsalted butter
- 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.3 1/2 cups shredded sweetened coconut flakes, 14 ounce can of sweetened condensed milk
- Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.1 1/2 cups raspberry preserves
- Sprinkle chopped walnuts and mini chocolate chips on top.1 cup chopped walnuts, 1/4 cup mini chocolate chips
- 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: 1 bar | Calories: 304 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 16 g | Fiber: 2 g | Sugar: 33 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
