Raspberry is one of my favourite flavours and these scrumptiousjam bars look incredible! These beautiful chewy creations are the best barsever!!! You’ll love making these sweet treats with the winning combo of coconutand raspberry! Go ahead and indulge yoursweet tooth with these gorgeous chocolate raspberry bars.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 894kcal
Author: Shil
Ingredients
Baking pan – 9x13-inch
Graham Cracker Crumbs – 1 ⅔ cups
Melted Butter – ½ cup
Baking semi-sweet chocolate morsels – 1 ½ cup
Sweet flaked coconut – 2 ⅔ cups
Sweetened condensed milk – 1 can
Seedless Raspberry Jam -1 cup
Semi-sweet chocolate chips (optional) – ½ cup
White chocolate chips (optional) – 1/3 cup
Instructions
Grease a 9x13 baking dish. Preheat oven at 350F
In a mixing bowl combine Graham Cracker Crumbs with melted butter. Blend well with a spoon.
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.
Sprinkle chocolate morsels over the crust and top with coconut flakes.
Gently pour condensed milk all over the coconut flakes without disturbing the base of the mixture.
Bake at 350F for about 23-25 minutes or until coconut is lightly browned.
Remove and cool completely.
Spread raspberry preserve evenly over the browned coconut crust.
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).
Remove both the bags and knead the bags to soften
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.
Leave in refrigerator for 20 minutes for the chocolate to firm up.
Remove and cut into small bars. Makes 24.
Enjoy Coconut Raspberry Bars with tea or coffee.
Notes
It’s optional to use chocolate chips. Use one or none.