Description
These Raspberry Coconut Bars offer a delightful combination of a buttery graham cracker crust, chewy coconut layers, tangy raspberry jam, and a sweet white chocolate drizzle. They are simple to make, visually appealing, and perfect for any occasion.
Ingredients
Scale
- 9 graham crackers
- ½ cup butter, melted
- 3 cups sweetened flaked coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 cup raspberry jam
- 4 ounces white chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
- Crush graham crackers into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan to create the crust for your Raspberry Coconut Bars.
- Sprinkle 2 cups of the sweetened flaked coconut evenly over the crust.
- Pour the sweetened condensed milk evenly over the coconut layer.
- Bake for 25 minutes, or until the top is lightly golden and the edges begin to brown.
- Remove from oven and carefully spread the raspberry jam evenly over the warm base.
- Sprinkle the remaining 1 cup of coconut over the jam layer.
- Melt the white chocolate. Drizzle it over the top of the bars.
- Refrigerate for at least 4 hours, or until the Raspberry Coconut Bars are completely set.
- Lift the bars out of the pan using the parchment paper. Slice into squares and serve.
Notes
- Use room temperature jam for easier spreading.
- Press the graham cracker crust firmly to prevent crumbling.
- Allow the bars to chill completely to ensure they hold their shape.
- Substitute raspberry jam with strawberry or blueberry jam for a different flavor profile.
- Store Raspberry Coconut Bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg