Irresistible Raspberry Coconut Magic Bars
These irresistible raspberry coconut magic bars combine a buttery graham cracker crust with sweetened coconut, raspberry preserves, chopped pecans, and layers of semisweet and white chocolate for a rich, fruity dessert.
Equipment
- greased baking dish
- mixing bowl
- mixing spoon
- spatula
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 cups sweetened, flaked coconut
- 1 cup seedless raspberry preserves (or your favorite flavor)
- 2 tbsp sugar
- ½ cup butter (1 stick), melted
- ½ cup pecans, chopped
- ½ cup semisweet chocolate chips
- ⅓ cup white baking chips
- 1 tsp shortening
Instructions
- Press a graham cracker crust mixture into a greased baking dish.
- Sprinkle shredded coconut on top and drizzle with sweetened condensed milk.
- Bake at 350°F for 20-25 minutes until the coconut turns golden, then let it cool.
- Spread raspberry preserves over the crust and sprinkle with chopped pecans.
- Drizzle melted chocolate and white chocolate over the top, let it set, and cut into bars for serving.
Notes
For an extra burst of flavor, consider adding a sprinkle of toasted coconut on top before baking.
Allow the bars to cool completely for easier slicing and enhanced texture.