Sep 132016
 
Raspberry Coconut Bars With Crust | Buttery Coconut Raspberry Jam Bars
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Raspberry Coconut Bars are positively delicious sweets treats, perfect for tea. These tasty squares are pure perfection – the base is a buttery Graham Cracker Crust topped with chocolate morsels, flaked coconut and a generous drizzling of sweetened condensed milk. It’s then popped into the oven, baked and then the toasted coconut crust is layered with delicious raspberry preserve and melted chocolate chips.

Raspberry Coconut Bars Recipe

Raspberry Coconut Bars

Classic Raspberry Jam Bars with coconut are utterly delish, really attractive and they all disappear very quickly. These crowd-pleasers look absolutely rich and luscious with all the coconut, chocolate and sweet-tart raspberry preserve. The chocolate drizzle creates a beautiful lacy effect on the raspberry coconut layer bars.

Raspberry Coconut Bars Recipe:

These delectable melt-in-the-mouth slices of pure happiness are perfect for special occasions. The Coconut and Raspberry Slices are pretty simple to make and just the kind of treat for coconut lovers. I love raspberry and coconut and these raspberry coconut slices are an awesome treat. The buttery coconut crust bars topped with raspberry jam are so unbelievably good that you just can’t wait to try them! Bake a batch of Raspberry Coconut Bars to sweeten your day.

How to make raspberry coconut bars with Graham Cracker Crust:

To make raspberry coconut bars, preheat oven to 350°F (180°C).

Lightly grease the bottom and sides of a 9 x 13-inch baking pan; set aside.

In a large bowl mix together Graham Cracker Crumbs and melted butter. Stir well with a spoon.

Lightly press the crumb mixture into the base of the prepared baking pan using the back of a spoon.

Spread chocolate morsels over the crumb mixture in the pan. Top with sweetened coconut flakes.

Graham Cracker Crumbs Crust For Raspberry Bars Recipe

Dribble condensed milk carefully over the flakes making sure the base of the crumb mixture is not disturbed.

Bake for 23 to 25 minutes at 350F or until top turns a very light brown.

Baked Coconut Crust for Coconut and Raspberry Slices Recipe

Remove from the oven and cool completely.

Spread raspberry jam over coconut layer.

Pour some chocolate chips into a Ziploc bag and melt them in a microwave for 45 seconds. In another Ziploc bag, put white chocolate chips and microwave for 45 seconds. (Micro for an additional 10 seconds in case the chocolate chips don’t melt).

Remove the Ziploc bags from the microwave and knead the bags to soften.

Cut a small hole at the end of each Ziploc bag and squirt dark chocolate on the raspberry jam layer. Drizzle white chocolate over top layer.

Put in the refrigerator for about 20 minutes for the chocolate to set.

Remove and cut into bars.

Coconut Raspberry Jam Bars Recipe

Serve delicious Raspberry Coconut Bars with a steaming mug of coffee. 

If you are looking for more coconut recipes, do try out Coconut Dates Roll and Sweet Ada.

Raspberry Jam Bars Recipe details below:

Raspberry Coconut Bars Recipe
 
Prep time
Cook time
Total time
 
Raspberry is one of my favourite flavours and these scrumptious jam bars look incredible! These beautiful chewy creations are the best bars ever!!! You’ll love making these sweet treats with the winning combo of coconut and raspberry! Go ahead and indulge your sweet tooth with these gorgeous chocolate raspberry bars.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • Graham Cracker Crumbs – 1⅔ cups
  • Melted Butter – ½ cup
  • Baking semi-sweet chocolate morsels – 1 ½ cup
  • Sweet flaked coconut – 2⅔ cups
  • Sweetened condensed milk – 1 can (14 oz)
  • Seedless Raspberry Jam -1 cup
  • Semi-sweet chocolate chips (optional) – ½ cup
  • White chocolate chips (optional) – ⅓ cup
Instructions
  1. Grease a 9x13 baking dish. Preheat oven at 350F
  2. In a mixing bowl combine Graham Cracker Crumbs with melted butter. Blend well with a spoon.
  3. Spread the cracker mixture evenly on the greased pan and lightly press with the back of a spoon to cover the bottom of the pan.
  4. Sprinkle chocolate morsels over the crust and top with coconut flakes.
  5. Gently pour condensed milk all over the coconut flakes without disturbing the base of the mixture.
  6. Bake at 350F for about 23-25 minutes or until coconut is lightly browned.
  7. Remove and cool completely.
  8. Spread raspberry preserve evenly over the browned coconut crust.
  9. Put semi-sweet chocolate chips in a Ziploc bag and micro for 45 seconds. Pour white chocolate chips in a Ziploc bag, seal and micro for 45 seconds. (If the chocolate chips do not melt, then micro for another 10 seconds).
  10. Remove both the bags and knead the bags to soften
  11. Make a tiny hole at the end of each bag and drizzle brown chocolate on top of the raspberry jam. Drizzle white chocolate over the brown chocolate.
  12. Leave in refrigerator for 20 minutes for the chocolate to firm up.
  13. Remove and cut into small bars. Makes 24.
  14. Enjoy Coconut Raspberry Bars with tea or coffee.
Notes
It’s optional to use chocolate chips. Use one or none.
Nutrition Information
Serving size: 222g Calories: 894 Fat: 40g Carbohydrates: 133g Fiber: 8g Protein: 11g Cholesterol: 30mg

Recipe contributed by M Komatineni

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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