1 1/2cupsraspberry preserves,or any flavor you want
1cupDiamond chopped walnuts
1/4cupmini chocolate chips
Preheat oven to 350 degrees Fahrenheit. 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.
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.
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 OutServings: 24 bars
Raspberry Coconut Bars
Amount Per Serving (1 bar)
Calories 304Calories from Fat 144
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate