Raspberry Coconut Bars Recipe
If you’re craving a delightful treat that combines the tropical richness of coconut with the vibrant sweetness of fresh raspberries, these Raspberry Coconut Bars are exactly what you need. Perfectly layered with a crunchy graham cracker crust, a creamy sweetened coconut base, a luscious ribbon of raspberry jam, and finished with a drizzle of smooth white chocolate, these bars offer a balanced burst of flavors in every bite. Whether you’re serving them at a casual get-together or simply indulging in a quiet moment with a cup of tea, Raspberry Coconut Bars never fail to impress with their irresistible texture and heavenly taste.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients makes this recipe wonderfully simple yet absolutely delicious. Each component plays a crucial role in the texture and flavor profile, from the crispy base to the gooey layered middle and the sweet finishing touches.
- Graham crackers: They create a crunchy, buttery foundation that holds all the layers together beautifully.
- Butter: Melted butter binds the graham cracker crumbs and adds richness to the crust.
- Sweetened flaked coconut: This adds both chewy texture and tropical flavor, enhancing every bite.
- Sweetened condensed milk: Its creamy sweetness blends with the coconut to form a luscious middle layer.
- Raspberry jam: Provides a bright and tangy contrast that perfectly balances the sweetness.
- White chocolate: The final drizzle adds a smooth, creamy finish and an elegant touch.
How to Make Raspberry Coconut Bars
Step 1: Prepare Your Baking Pan and Crust
Start by preheating your oven to 350 degrees Fahrenheit and lining an 8 x 8-inch baking pan with parchment paper. This simple prep step ensures your bars will lift out easily after baking. Next, crush the graham crackers into fine crumbs using a food processor – this will give your crust a uniform texture. Combine these crumbs with the melted butter and press the mixture firmly and evenly into the bottom of your pan, forming the base.
Step 2: Layer Coconut and Condensed Milk
Sprinkle 2 cups of sweetened flaked coconut evenly over your graham cracker crust. Then, pour the sweetened condensed milk over the coconut, ensuring it’s spread in an even layer. This step creates the creamy, chewy middle that is such a signature part of Raspberry Coconut Bars.
Step 3: Bake Until Lightly Golden
Pop your pan into the oven and bake for around 25 minutes until the edges turn a light golden brown. This baking time allows the layers to set and meld together, bringing out the rich flavors and enticing aroma of toasted coconut.
Step 4: Add Raspberry Jam and More Coconut
Once your bars have baked and cooled slightly, spread a generous layer of raspberry jam across the surface, taking care to cover it as evenly as possible for that tangy burst in every square. Then sprinkle the remaining coconut on top for added texture and visual appeal.
Step 5: Drizzle with Melted White Chocolate
Gently melt the white chocolate, either in a double boiler or microwave in short bursts, until smooth and glossy. Drizzle it artfully over the coconut-layered bars, adding a luscious finishing touch that complements both the raspberry and coconut flavors beautifully.
Step 6: Chill and Cut
Place your pan in the refrigerator and chill for at least 4 hours. This step is essential for the bars to firm up properly, making them easy to cut into neat squares. Once chilled, slice and serve these irresistible Raspberry Coconut Bars to delighted family and friends.
How to Serve Raspberry Coconut Bars
Garnishes
Add a touch of elegance and freshness by garnishing each square with a few fresh raspberries or a sprinkle of toasted coconut flakes. A little mint leaf on top also brightens the presentation and adds a subtle aromatic hint that pairs wonderfully with the flavors.
Side Dishes
While Raspberry Coconut Bars are wonderful on their own, serving them alongside a lightly whipped cream or a scoop of vanilla ice cream elevates the experience. A hot cup of coffee or herbal tea complements the sweetness beautifully, making this the perfect afternoon indulgence.
Creative Ways to Present
For gatherings, arrange your Raspberry Coconut Bars on a tiered dessert tray with small decorative plates for easy serving. You could also cut them into bite-sized squares and serve them on toothpicks for a fun, party-friendly bite. Wrapping individual bars in wax paper makes for charming homemade gifts or lunchbox treats.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Coconut Bars in an airtight container in the refrigerator to keep them fresh and chewy. They hold up well for up to 4 days, making them a perfect make-ahead treat to enjoy during the week.
Freezing
If you want to keep these bars longer, wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen Raspberry Coconut Bars stay delicious for up to 2 months. Just thaw overnight in the fridge when you’re ready to indulge again.
Reheating
For a soft and slightly warmed version, microwave individual bars for 10 to 15 seconds. This will bring out the coconut’s aroma and make the white chocolate drizzle pleasantly melty without compromising texture.
FAQs
Can I use fresh raspberries instead of jam?
While fresh raspberries are delicious, the jam provides a more cohesive layer that holds the bars together better. You could try using fresh berries combined with a bit of sugar cooked down into a sauce for a similar effect.
Is there a substitute for sweetened condensed milk?
You could use evaporated milk with added sugar, but the texture and sweetness won’t be quite the same. Sweetened condensed milk is key to that rich, gooey middle layer in Raspberry Coconut Bars.
Can these bars be made gluten-free?
Yes! Simply swap out graham crackers for gluten-free graham-style crackers or almond flour mixed with a touch of sugar and butter to form the crust base.
What if I don’t have white chocolate?
Dark or milk chocolate can be used instead, but white chocolate offers a creamy, mild sweetness that pairs best with the tart raspberry and coconut flavors.
How thick should I press the crust?
Press the graham cracker crust firmly but not too thick – about half an inch is perfect. A thinner crust helps keep the Raspberry Coconut Bars balanced in texture and flavor.
Final Thoughts
I truly hope you give these Raspberry Coconut Bars a try because they are a timeless treat that never fails to brighten any occasion. Their easy preparation, combined with such a winning flavor combo, means you’ll find yourself reaching for this recipe again and again. Happy baking and savor every delicious bite!
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Raspberry Coconut Bars Recipe
- Total Time: 4 hours 40 minutes (including chilling time)
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious Raspberry Coconut Bars featuring a buttery graham cracker crust, a sweet coconut and condensed milk layer, topped with vibrant raspberry jam and a drizzle of smooth white chocolate. Perfectly balanced, easy-to-make dessert bars ideal for any occasion.
Ingredients
Crust
- 9 graham crackers, crushed into fine crumbs
- ½ cup (113g) butter, melted
Filling and Toppings
- 3 cups (240g) sweetened flaked coconut, divided
- 1 (14 ounce) can sweetened condensed milk
- 1 cup (320g) raspberry jam
- 4 ounces (113g) white chocolate, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper to ensure easy removal of the bars.
- Make Graham Cracker Crust: Place the graham crackers in a food processor and pulse until they become fine crumbs. In a mixing bowl, combine the crumbs with melted butter and stir until thoroughly mixed. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Add Coconut Layer and Condensed Milk: Sprinkle 2 cups of the sweetened flaked coconut evenly over the crust layer. Pour the entire can of sweetened condensed milk evenly over the coconut, ensuring a well-distributed layer.
- Bake: Place the pan in the preheated oven and bake for about 25 minutes, or until the edges and top of the coconut layer turn lightly browned and golden.
- Spread Raspberry Jam and Top: Remove the pan from the oven and immediately spread the raspberry jam evenly over the warm coconut layer. Then sprinkle the remaining 1 cup of coconut on top of the jam layer.
- Melt White Chocolate and Drizzle: Melt the chopped white chocolate using a double boiler or microwave in short intervals, stirring frequently to avoid burning. Once melted, drizzle the white chocolate artistically over the top of the layered bars.
- Chill and Serve: Transfer the pan to the refrigerator and chill for about 4 hours until the bars firm up. Once chilled, lift the bars out using the parchment paper, cut into squares, and serve.
Notes
- For easier cutting, chill the bars overnight.
- You can substitute raspberry jam with any berry jam of your choice.
- Use white chocolate chips as an alternative to chopped white chocolate.
- To avoid burning white chocolate in the microwave, heat in 20-second increments, stirring between each.
- Store bars in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 16 bars)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: raspberry coconut bars, white chocolate bars, coconut dessert, easy no-bake bars, sweet snack bars
