Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
- 1 teaspoon vanilla powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Step 2: In a mixing bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Stir until the mixture resembles wet sand.
- Step 3: Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form a crust.
- Step 4: Pour the sweetened condensed milk evenly over the crust, then sprinkle the fresh raspberries on top. If using nuts, add them at this stage as well.
- Step 5: Finally, sprinkle the chocolate chips over the raspberry layer, ensuring they are evenly distributed. Bake in the preheated oven for about 25-30 minutes or until golden brown.
- Step 6: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and enjoy!
Notes
- For best results, store your Raspberry Coconut Magic Bars in an airtight container at room temperature for up to 5 days, or refrigerate them for longer freshness. If you prefer a warm treat, reheat individual squares in the microwave for about 10-15 seconds until just warm, being careful not to overheat. Serve these delightful bars with a scoop of vanilla ice cream or a dollop of whipped cream on top for a delicious contrast to the tart raspberries. When preparing your crust, make sure to press it down firmly to create a solid base that holds together well after baking; this will help prevent the layers from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American