This cheery recipe for raspberry coconut bars mixes the flavors of berries and chocolate with a little coconut for the perfect sweet treat!
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Why we love this recipe
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.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
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 oup 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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Parchment Paper: This oven-safe paper is great for lining pans to make sure nothing sticks.
- Food Processor: You probably have one of these already but just in case, here’s our favorite! One of the only appliances that is allowed on our counter 24/7.
- 8 x 8 Baking Pan: We love this trusty pan for everything from these raspberry magic bars to our beloved cheesecake swirl brownies.
- Offset Spatula: This nifty tool is perfect for spreading frosting, batter…and raspberry jam!
- Double Boiler: The perfect pot for melting chocolate!
- Adjustable Measuring Cup: I couldn’t live without this cup that is specifically made for measuring sticky things like molasses, peanut butter and jam!
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 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 berry-riffic recipes we love!
Looking for more fruit-filled inspiration? Here is our complete collection of fruit recipes!
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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
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
- 4 ounces white chocolate, chopped
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 they 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 white chocolate (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!
Sophie says
So delicious! And I love how you could really do it with any kind of jam. Just the right amount of sweet. Love this recipe!
It’s the best way I know to use up leftover jam. :)
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!
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!