Print

Raspberry Coconut Magic Bars Recipe

Raspberry Coconut Magic Bars Recipe
Print Recipe

★★★★★

5.2 from 8 reviews

Raspberry Coconut Magic Bars are a delicious and easy-to-make dessert featuring a buttery graham cracker crust layered with sweet raspberry preserves, condensed milk, toasted coconut, chopped pecans, and a generous topping of semisweet and white chocolate chips. Baked to golden perfection, these bars offer a perfect balance of fruity sweetness and nutty richness, making them an irresistible treat for any occasion.

Ingredients

Scale

Crust

  • 1 and 2/3 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons sugar

Filling & Topping

  • 1 cup seedless raspberry preserves
  • 1 (14 oz) can sweetened condensed milk
  • 3 cups sweetened, flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup white baking chips
  • 1 teaspoon shortening (for melting white baking chips)

Instructions

  1. Prepare the Base: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl and mix until you have a sandy texture. Press this mixture firmly into a lined 9×13 inch baking pan to form the crust layer.
  2. Spread Raspberry Preserves: Evenly spread the seedless raspberry preserves over the graham cracker crust, making sure to cover all edges to create a full and flavorful layer.
  3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the raspberry layer. Swirl gently with a spatula to ensure even coverage without mixing the layers.
  4. Top with Coconut and Nuts: Sprinkle the sweetened, flaked coconut and chopped pecans evenly over the condensed milk layer. Press lightly to help them adhere.
  5. Add Chocolate Chips: Scatter semisweet chocolate chips and white baking chips evenly over the bars, reserving a small amount of white chips for melting later if desired for drizzling.
  6. Bake: Place the pan in the preheated oven and bake for 25-30 minutes or until the edges are golden and the top is fragrant. Avoid overbaking to keep the bars moist.
  7. Cool Completely: Remove from the oven and let the bars cool completely in the pan. This allows the layers to set and makes cutting easier.

Notes

  • You can substitute raspberry preserves with any berry or fruit jam of your choice.
  • Lightly toast the coconut beforehand for extra flavor if desired.
  • Use shortening to melt white baking chips smoothly if you want to drizzle them over: melt white chips with shortening in the microwave in short intervals, stirring frequently.
  • Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For a nut-free version, omit the pecans or replace with seeds like sunflower seeds.

Nutrition

Keywords: Raspberry Coconut Magic Bars, dessert bars, raspberry preserves, graham cracker crust, coconut bars, chocolate chip bars

Find it online: https://cookedbycleo.com/raspberry-coconut-magic-bars-recipe/