This cheery recipe for raspberry coconut bars mixes the flavors of berries and chocolate with a little coconut for the perfect sweet treat!
So, you know those delectable magic bars that show up at pretty much every bake sale you’ve ever been to? The ones with the chocolate and butterscotch chips and coconut and graham cracker crust?
I am head over heels for that old classic, and this raspberry coconut version is basically a riff of of those, with your favorite raspberry jam taking the part of some of those chips.
The coconut and graham cracker crust are still there, and you KNOW I wouldn’t ditch the chocolate entirely – these babies have a nice white chocolate drizzle.
It’s like a pink princess version of a magic bar, and I am HERE for it.
And if you are looking around for a perfect Mother’s Day treat to bake up and serve with a cup of tea (or maybe a glass of orange raspberry sangria?) these have her name on them!
How to make raspberry coconut bars
Preheat the oven to 350 and line a 8 x 8 inch baking pan with parchment paper.
Whirl up 9 graham crackers in the food processor until they are fine crumbs. Mix the graham cracker crumbs and a half cup of melted butter together and press firmly into the baking pan.
Sprinkle 2 cups of sweetened flaked coconut over the crumbs, and then pour a 14 ounce can of condensed milk evenly over the coconut.
Pop this deliciousness into the oven and bake it up for about 25 minutes or until it’s lightly browned. Pop it on a cooling rack to cool completely. (The waiting is the hardest part!)
When everything is nice and cool, spread a coup of your favorite raspberry jam on top as evenly as you can over the top – I love an offset spatula for this part! and sprinkle with one more cup of coconut.
Next! Melt a half cup of white chocolate chips (I usually do this in a double boiler, but you can also melt them in your microwave). Drizzle the melted chocolate over your lovely raspberry bars – I like to dunk a fork in the melted chocolate and then let it drizzle off the tines.
Chill the whole thing in the fridge for about 4 hours, then cut them into squares.
One note on the squares…I originally cut them into 9 squares (and the Southern husband was A-OK with that!), but after some soul-searching I’m here to advise cutting them into 18 squares. These babies are ALL the good kinds of rich.
So whether you are doing some Mother’s Day baking, or it’s somebody’s birthday, or you just want to use some of your favorite raspberry jam…raspberry coconut bars! They are their own kind of magic.
OTHER RASPBERRY RECIPES THAT WE THINK ARE SWEET!
- Raspberry Mess. A plate of meringue and berry heaven.
- Cinnamon Raspberry Muffins. Perfect with a cup of tea!
- Raspberry Applesauce. Two great tastes that taste great together!
Raspberry Coconut Bars
This cheery recipe for raspberry coconut bars mixes the flavors of berries and chocolate with a little coconut for the perfect sweet treat!
- Prep Time: 30 minutes
- Cooling Time: 5 hours
- Cook Time: 25 minutes
- Total Time: 5 hours 55 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 9 graham crackers
- ½ cup butter, melted
- 3 cups sweetened flaked coconut
- 1 14 ounce can sweetened condensed milk
- 1 cup raspberry jam
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 and line a 8 x 8 inch baking pan with parchment paper.
- Pop the graham crackers into your food processor and whirl them until thay are fine crumbs.
- Mix the graham cracker crumbs and the butter together and press firmly into the baking pan.
- Sprinkle 2 cups of the coconut over the crumbs, and then pour the condensed milk evenly over the coconut.
- Bake for about 25 minutes or until lightly browned.
- Spread the jam on top as evenly as you can and sprinkle with the remaining coconut.
- Melt the chocolate chips (I usually do this in a double boiler, but you can also melt them in your microwave). Drizzle the melted chocolate over it all.
- Chill in the fridge for about 4 hours, then cut into squares and serve!
Equipment We Used to Make This Recipe
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Theresa M Murphy says
Magic bars are the best, aren’t they? I have played around with all kinds of things to hide under that sweetened condensed magic potion. A favorite is one I do with caramel bits, chocolate chips and chopped pecans on a crushed Ritz cracker crust. Quite tasty, if I do say so myself. We love raspberry jam in our house so I will definitely need to give these a try sooner than later. Happy Friday, Kate!
Kate Morgan Jackson says
They are – and you know I am going to try your Ritz cracker version – it’s giving me all the sweet and salty vibes! Happy Friday, my friend!