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
Scale
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
